Chicken Pot Pie

  • 3 Tbsp Reduced calorie margarine
  • 3/4 cup Whipping cream
  • 3 Tbsp Flour
  • 2 cup Cooked chicken or turkey
  • 1/2 tsp Saltcut into 1 inch pieces
  • 1/4 tsp Dried thyme
  • 1 pk 10 oz. frozen peas & carrots
  • 1/8 tsp Pepper
  • Pastry for 9 2 crust pie
  • 3/4 cup Chicken broth
  • 1 cup Canned small whole onions image placeholder

Heat margarine in 3 qt. saucepan over low heat until melted. Stir in flour, salt, thyme and pepper. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat.

Stir in broth and whipping cream; heat to boiling, stirring constantly. Boil 1 minute, then stir in chicken, peas and carrots, and onions.

Heat oven to 425° F. Prepare pastry. Fill bottom crust with mixture and top with top crust. Bake 35-45 minutes, or until golden brown.

Submitted by: Recipe Group Member