betty crocker best of baking recipes.txt

Nutr. Assoc. : 315 986 26367 2523 2495 0 2805 0 0 2130706543 0 0 0 0 0

Exported from MasterCook *

Chicken Pot Pie

Recipe By

Serving Size : 6

Preparation Time :0:00

Categories

: Main and Side Dishes

Poultry

Amount Measure

Ingredient -- Preparation Method

------- ------------ --------------------------------

(10 ounce) package frozen peas and carrots

cup margarine or butter

cup all-purpose flour

cup chopped onion

teaspoon salt

teaspoon pepper

3/4

2/3

1/2

cups chicken broth

cup milk

cups cut-up cooked chicken or turkey (2 1/2 to

3 cups)

Pastry for 9-Inch Two-Crust Pie -- (see Favorite Pastry

Recipe)

Rinse frozen peas and carrots in cold water to separate; drain. Melt

margarine in 2-quart saucepan over medium heat. Stir in flour, onion, salt

and pepper. Cook, stirring constantly, until mixture is bubbly; remove

from heat. Stir in broth and milk. Heat to boiling, stirring constantly.

Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from

heat.

Heat oven to 425º. Prepare pastry. Roll two-thirds of the pastry into

13-inch square. Ease into ungreased square pan, 9 × 9 × 2 inches. Pour

chicken mixture into pastry-lined pan.

Roll remaining pastry into 11-inch square. Cut out designs with 1-inch

cookie cutter. Place square over chicken mixture. Arrange cutouts on

pastry. Turn edges of pastry under and flute.

Bake about 35 minutes or until golden brown.

___________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

Yield:

1 Pie"

T(Bake):

0:35"

- - - - - - - - - - - - - - - - - -

Per serving: 451 Calories (kcal); 26g Total Fat; (51% calories from fat); 25g

Protein; 29g Carbohydrate; 64mg Cholesterol; 793mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4

/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 26971 4098 0 0 0 0 0 0 2805 0

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Betty Crocker - Best Of Baking Recipes