Chicken Pot Pie

1. 1

   Cook chicken in boiling water to cover 45 minutes or until tender; drain reserving broth.

2. 2

   Bone chicken; cut meat into bite size pieces.

3. 3

   Set aside.

4. 4

   Bring broth to a boil, add frozen vegetables, and simmer 10 minutes.

5. 5

   Drain vegetables, reserving 1 quart broth.

6. 6

   Set aside.

7. 7

   Place i piece of premade pie crust in bottom of a 9 inch round pie pan.

8. 8

   Melt butter in a large heavy saucepan over low heat, add 1/2 cup flour, stirring until smooth.

9. 9

   Cook 1 minute, stirring constantly.

10. 10

    gradually add chicken broth; cook over medium heat stirring constantly until thickened and bubbly.

11. 11

    Stir in 1 1/2 teaspoons salt, pepper, nutmeg, chicken and vegetables, pour intopastry lined dish.

12. 12

    Place reaming premade pie crust sheet on top of pie.

13. 13

    fold edges over, seal, crimp & flute.

14. 14

    Cut several holes in top to allow steam to escape.

15. 15

    Brush with 1 tablespoon melted butter.

16. 16

    Bake at 400F for 30 minutes.

No additional tips available.