Chicken Pot Pie

An ultimate comfort food, this tasty Chicken Pot Pie makes a body warm and toasty on a cold winter's day. 

Ingredients:
2 fold-out pie crusts
1 10-ounce package frozen mixed vegetables 
1/2 cup chopped onion (1 medium) 
1/2 cup chopped fresh mushrooms
1/4 cup margarine or butter 
1/2 cup all-purpose flour 
1/2 teaspoon salt 
1/2 teaspoon dried thyme, crushed
1/8 teaspoon pepper
2 cups chicken broth
3/4 cup milk
3 cups cubed cooked chicken or turkey

Lightly grease bottom of 9- or 10-inch pie plate. Place 1 fold-out crust in the bottom of the pie plate. Set aside.

Cook mixed vegetables according to package directions; drain.

In a saucepan, cook onion and mushrooms in margarine or butter until tender. Stir in flour, salt, thyme and pepper. Add chicken broth and milk all at once. Cook and stir until thickened and bubbly. Stir in drained vegetables, chicken or turkey and cook until bubbly.

Pour mixture into crust-lined pie plate. Put the top crust on and flute edges of pastry to seal. Cut slits in the top for steam to escape.

Bake in a 450-degree oven for 12 to 15 minutes or until pastry is golden brown. Makes 6 servings.

Tip: Use a cookie cutter to create fanciful slits in top crust; brush top crust with an egg wash to achieve golden-brown color.



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