Serves: 6
1. Rinse frozen peas and carrots in cold water to separate drain.
2. Melt butter in 2-quart saucepan over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots remove from heat.
3. Heat oven to 425°.
4. Make pastry. Roll two-thirds of the pastry into 13-inch square. Ease into ungreased square pan, 9 ¥ 9 ¥ 2 inches. Pour chicken mixture into pastry-lined pan.
5. Roll remaining pastry into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on pastry. Turn edges of pastry under and flute.
6. Bake about 35 minutes or until golden brown.
NUTRITION FACTS: 1 Serving (about 1 cup): Calories 685 (Calories from Fat 425) Fat 47g (Saturated 16g) Cholesterol 80mg Sodium 1,050mg Carbohydrate 44g (Dietary Fiber 3g) Protein 24g % DAILY VALUE: Vitamin A 48% Vitamin C 4% Calcium 6% Iron 20% DIET EXCHANGES: 2 Starch 2 Medium-Fat Meat 3 Vegetable 6 Fat
Tuna Pot Pie: Substitute 1 can (12 ounces) tuna, drained, for the chicken.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chicken Pot Pie recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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