Chicken Pot Pie
By: Alejandro Duarte
Published: Thursday, December 10, 2009 - 12:24am

Ingredients




2 cups chicken, cubed
Pastry for 9-inch pie crust
1/2 cup milk
2 tablespoons butter
2 tablespoons flour
10 ounces frozen peas and carrots
1 teaspoon salt
1 onion, chopped
Pepper

Preparation

1 Preheat oven to 425F. 2 Line pie pan with pastry and refrigerate until ready. 3 Melt butter, and saute onions until golden. 4 Blend in flour, milk, salt, pepper and thyme. Cook over low heat for 1 minute. Remove from heat. 5 Stir in chicken broth and non-dairy creamer. Heat to boiling and boil 1 minute, stirring constantly. Stir in chicken and vegetables. Allow to cool 10 minutes. 6 Pour into pastry-lined pan. Cover with pastry top, and seal edges. 7 Bake 35-40 minutes or until golden brown.