Chicken Pot Pie

Chicken Pot Pie

1/3 c margarine
1/3 c flour
½ t. salt
¼ t. pepper
1 can cream of chicken soup
¾ c chicken broth
2/3 cup milk
2 cups cooked chicken, diced (about two chicken breasts)
1 pkg frozen vegetables
2 9” pie crusts, unbaked

Heat margarine over low heat until melted. Blend in four, salt and pepper. Cook over
low heat, stirring constantly until mixture is smooth and bubbly; remove from heat. Stir
in cream of chicken soup, broth and milk. Heat to boiling, stirring constantly. Boil and
stir 1 minute. Stir in chicken and vegetables. Put into a 9” pie crust and cover with
top crust. Cut slits in center to allow steam to escape. Bake at 425 degrees for 30-35
minutes.

You can also freeze this. Bake at 375 for 50 or bake with the foil on for the first 30
minutes, turn the oven up to 425 and bake for another ~20. Enjoy!

Melanie Anderson