Emily - October 2007

Chicken Pot Pie

3 c. water
1 tsp. salt
1 1/2 c. carrots, diced small
2 1/2 c. diced potatoes
1 small onion, chopped
1 1/2 c. frozen peas
1-2 large cans chicken
2 chicken bouillon cubes
milk
4 tbsp. butter
5 tbsp. flour
Marie Calendar's Pie Crust (they come frozen, but you need to thaw it)

Bring water and salt to boil in large saucepan. Add carrots & cook 4-5 minutes; add potatoes & onion & cook 4-5 minutes; add peas & cook 5 minutes.

Drain hot liquid from vegetables into a large measurer & stir in bouillon until dissolved. Add enough milk to equal 3 cups.

In saucepan, melt butter; add flour & stir until smooth. Gradually stir in vegetable juice/milk mixture. Heat until thickened, stirring constantly.

Combine vegetables, thickened liquid & chicken. (Mixture will thicken as it cooks.) Pour into 9x9. Cover with pie crust & bake @ 450 degrees (I know it seems to high of temp., but it's not!) for 25-30 minutes or until browned.