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Chicken Potpie

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Course Main Course
Servings 6

Ingredients
  

  • Pastry for pie crust double-crust pie pastry optional
  • 1/2 cup chopped onion
  • 1/4 cup margarine or butter
  • 1/3 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp dried sage or thyme, crushed
  • 1/8 tsp pepper dash of pepper or pepper to taste
  • 2 cups chicken broth
  • 3/4 cup milk
  • 3 cups cubed cooked chicken can use turkey as an alternate
  • 5 cups of the vegetables you have on hand

Instructions
 

  • Prepare pastry and set aside.
  • In a saucepan, cook onion in butter or margarine until tender.
  • Stir in flour, salt, sage or thyme, and pepper. Add chicken broth and milk all at once.
  • Cook and stir until thickened and bubbly.
  • Stir in chicken and vegetables; heat until bubbly. Pour chicken mixture into a baking dish.
  • If using a rectangular dish, roll pastry into a rectangular shape large enough to overlap the edges of your dish.
  • Place pastry over the baking dish and flute the edges. Cut slits in the top to allow steam to escape.
  • Bake at 450 for 12 to 15 minutes, or until pastry is golden brown.