Chicken Pot Pie

By s_curtis444

Ingredients

• 1 1/2 lbs. chicken pieces, skin removed
• 1 c. chicken broth
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1-1 1/2 c. milk
• 3 tbsp. butter
• 1 med. onion, chopped
• 1 c. sliced celery
• 1/3 c. flour
• 2 c. frozen mixed veggies (broccoli, carrots, cauliflower), thawed
• 1 tsp. dried parley flakes
• 1/2 tsp. dried thyme
• 1 (9") refrigerated pie crust
• 1 egg, lightly beaten

Preparation

Step 1

Combine chicken, broth, s&p in lg. saucepan over med-high heat; bring to boil. Reduce heat; cover and simmer 30 mins. or till juices run clear.

Remove chicken and let cool. Pour remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough milk to broth mixture to equal 2 1/2 cups. Remove chicken from bones and cut into 1/2" pieces.

Melt butter in same saucepan over med. heat. Add onion and celery; cook and stir 3 mins. Stir in flour till blended. Gradually stir in broth mixture. Cook, stirring constantly, till sauce thickens and boils. Add chicken, mixed veggies, parsley, and thyme. Pour into 1 1/2 qt. deep casserole dish.

Preheat oven to 400. Roll out pastry 1" larger than diameter of casserole on lightly floured surface. Cut slits in pastry to vent; place on top of casserole. Roll edges and cut away extra pastry; flute edges.

(lost rest of instructions: bake 1 hr?)