Melech's Pot Pie

Melech’s Pot Pie


Filling:

1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
1½ cups chicken broth
2/3 cup milk
3 cups shredded cooked chicken or turkey (See *Note)
2 cups frozen mixed vegetables, thawed


1. Make two pie crusts for a 9-inch pie pan. Place bottom crust in pie
pan and set aside.

2. In a medium saucepan, melt butter over medium heat. Add onion.
Cook 2 minutes or until tender. Add flour, salt and pepper; stir until well-blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Add chicken and mixed vegetables; mix well. Remove from heat. Spoon into crust-lined pan and top with second crust; seal edges and cut slits in top crust to let steam escape.

3. Bake 30 to 40 minutes or until crust is golden brown.
Let stand at least 5 minutes before serving.




*NOTE: You may substitute 3 cups of any kind of shredded, fully-cooked meat.
Beef; Pork; Ham; etc.




File# R43