"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 med onion(chopped) 1/3 cup butter 1/2 cup all purpose flour 1 tsp salt 1/4 tsp pepper 1 3/4 cups chicken broth 2/3 cup milk 2 cups chicken (cubed) 1 cup (4 ounces) shredded cheddar cheese 1 package (10 ounces) frozen vegetables thawed 2 pillsbury refrigerated pie crust (or homemade)
Sauté onion and butter in saucepan. Stir in flour, salt, and pepper until blended. Gradually add broth and milk. Bring to a boil, cook and stir for two minutes or until Thickened. Add chicken cheese and vegetables. Cook until cheese is melted. Line 9 inch pie pan with piecrust. Add chicken filling into crust place second crust over top of filling. Pinch bottom and top crust together, cut slits into pastry. Bake at 375° for 40 to 45 minutes or until crust is golden brown let sit for five minutes and serve.
This Chicken pot pie- family favorite - so much better then store bought. Serves 6 40-45mins
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