Casserole: Chicken Pot Pie

3 cans chicken

1 tsp. salt

1/4 tsp. pepper

1 onion, chopped

1 lb. carrots, cut up

10-oz. pkg. frozen peas

2 c. chicken broth

1/4 c. butter

1 c. milk

4 T. flour

1 tsp. salt

1/4 tsp. pepper

Cook onion and carrots in broth till tender.  Add frozen peas.  Drain vegetables, reserving 1 cup broth.  Combine vegetables and chicken.  Melt butter, add flour, salt and pepper.  Cook for 1 minute, stir in broth and milk.  Cook till thick and bubbly.  Pour over chicken and vegetables.  Stir to coat.  Spoon into baking dish.  Make pie crust, put on top of filling.  Bake at 400 for 45 minutes if chilled, about 30 minutes if not.

No Attribution

Our Swiss Pantry II

First Mennonite Church

1987