Chicken Potpie

Submitted by United Church of God on Fri, 2011-05-27 16:39
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Description

A hearty, homey meal with plenty of comforting country flavor.

Summary

Yield
Servings
Source

Ann Hewston, Augusta, GA

Prep time1 1⁄2 hours

Ingredients

4Cupchicken (stewed and chopped)
1Cuponion (chopped)
1Cupcelery (chopped)
1Cupcarrots (chopped)
1⁄2Cupbutter
1⁄2Cupall-purpose flour
2Cupchicken broth
1Cuphalf-and-half
1Teaspoonsalt
1⁄4Teaspoonpepper
1Cangreen sweet peas (15 ounces)
1 pastry (for 9-inch pie)

Instructions

Prepare chicken. Sauté onion, celery, and carrots in butter for 10 minutes. Add flour; stir well. Cook 1 minute, stirring constantly. Combine broth and half-and-half; gradually stir into vegetable mixture. Cook over medium heat, stirring constantly until thickened and bubbly. Stir in salt and pepper. Add peas and chopped chicken; stir well. Pour into shallow 2-quart casserole, top with pastry. Cut slits in pastry to allow steam to escape. Bake at 400° for 40 minutes.

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