Chicken Pot Pie
This chicken pot pie is a practical way to turn leftover cooked chicken into a full dinner. The filling is a simple roux of butter, onion, and flour loosened with both broth and milk, which gives a creamy sauce without any cream. Frozen corn and peas keep the shopping short, and store-bought crusts mean the work is mostly stirring one saucepan, then letting the oven do the rest.
Instructions
Heat the oven to 425°F. Prepare the pie crusts following the package directions for a two-crust pie, and fit the bottom crust into a 9-inch pie pan.
Melt the margarine or butter in a medium saucepan over medium heat. Add the onion and cook for about 2 minutes, until it is tender.
Stir in the flour, salt, and pepper until no dry flour remains and the mixture is smooth.
Pour in the broth and milk gradually, stirring constantly. Keep cooking and stirring until the sauce is bubbling and has thickened.
Add the cooked chicken, corn, and peas, then take the pan off the heat.
Spoon the filling into the crust-lined pan. Lay the second crust over the top, flute the edges to seal, and cut several slits in the top so steam can escape.
Bake for 30 to 40 minutes, until the crust is golden brown. Let the pie stand for 5 minutes before serving so the filling sets slightly.
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