Chicken Pot Pie

==Description==
A River of Recipes: Native American Recipes Using Commodity Foods by the USDA Food Distribution Program on Indian Reservations, public domain government resource—original source of recipe
* Serves: 6
== Ingredients ==
* Pastry for 9”-10” 2-crust pie (frozen or homemade)
* 5⅓ tablespoons margarine
* ⅓ cup all-purpose flour
* ½ teaspoon salt
* ¼ to ½ teaspoon pepper
* 1¾ cups chicken broth
* ¼ cup instant non-fat dry milk + ⅔ cup water (or ⅔ cup non-fat milk)
* ⅓ cup onion, chopped
* 1 (15½ ounce) can peas, drained
* 1 (15½ ounce) can carrots, drained
* 2½ to 3 cups chicken, diced
== Directions ==
# Preheat oven to 425°F.
# Heat margarine in saucepan until melted. Stir in flour, salt, and pepper. Cook, stirring constantly until bubbly; remove from heat.
# Stir in broth and milk. Heat until boiling, stirring constantly. Boil for 1 minute.
# Stir in onions, vegetables, and chicken. Season with salt and pepper.
# Pour chicken mixture into pastry lined dish. Cover with remaining pastry. Pinch edges to seal crust.
# Bake at 425°F for about 35 minutes until top is golden brown and mixture is bubbly.
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Category:Carrot Recipes
Category:Chicken Recipes
Category:Chicken stock and broth Recipes
Category:Onion Recipes
Category:Pea Recipes
Category:Pot pie Recipes