Title: Chicken Pot Pie
Categories: Pot, Pies
Yield: 6 Servings

1/4 c Butter or margarine
1/4 c All-purpose flour
1 1/2 c Chicken broth
1 1/2 c Milk
3/4 ts Salt
1/2 ts Pepper
2 tb Butter or margarine
1 pk (8-ounce) sliced fresh
-mushrooms
1 sm Onion; chopped
3 Celery stalks; sliced
3 1/2 c Chopped cooked chicken
2 Hard-cooked eggs; chopped
1 pk (15-ounce) refrigerated
-piecrusts

Melt 1/4 cup butter in a large heavy saucepan over low heat, and whisk in
all-purpose flour. Cook, whisking constantly, 1 minute. Gradually whisk in
chicken broth and milk; cook over medium heat, whisking constantly, until
mixture is thickened and bubbly. Add salt and pepper.

Melt 2 tablespoons butter in a skillet over medium-high heat; add
mushrooms, onion, and celery, and sauté until tender. Drain. Stir vegetable
mixture, chopped cooked chicken, and chopped egg into sauce.

Fit 1 piecrust into a 9-inch deep-dish pieplate according to package
directions. Spoon filling into crust; top with remaining piecrust. Trim off
excess pastry. Fold edges under, and crimp. Cut slits in top.

Bake at 375° for 30 to 40 minutes or until top is golden. Shield edges with
strips of aluminum foil during last 10 minutes to prevent excessive
browning, if necessary. Makes 6 servings.

Recipe by: Southern Living 1997

Posted to MC-Recipe Digest V1 #1051 by Suzy Wert on Jan
25, 1998