 Chicken-Potato Pot Pie
Makes 6 to 8 servings
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Ingredients
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2
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cans (14-1/2 ounces each) chicken broth
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1
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bay leaf
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1/2
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teaspoon white pepper
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2
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cups cubed Colorado potatoes
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1
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package (16 ounces) frozen mixed vegetables
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1
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rib celery, chopped
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3
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tablespoons butter or margarine
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3
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tablespoons all-purpose flour
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3
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cups cubed cooked chicken
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4
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hard-cooked eggs, sliced
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Pastry for 9-inch pie
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Combine broth, bay leaf and pepper in large Dutch oven; bring to a boil. Add potatoes; cover. Reduce heat to medium and cook 5 minutes. Add frozen vegetables and celery; return to a boil. Cover. Reduce heat and simmer 8 to 12 minutes. Remove bay leaf. Drain vegetables, reserving broth. Melt butter in Dutch oven over medium heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add reserved broth; cook, stirring constantly, until mixture is thickened and bubbly. Stir in vegetables, chicken and eggs; spoon mixture into round 2-1/2-quart casserole. Roll out pastry; place over chicken mixture. Trim edges; seal and flute. Roll out dough scraps and cut into decorative shapes, if desired. Dampen pastry cutouts with water and arrange over pastry top. Cut slits in pastry to allow steam to escape. Bake at 400°F for 20 minutes or until golden brown.
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© Colorado Potato Administrative Committee
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Printed
from fbnr.com
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