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Chicken Pot Pie

From the US Better Homes Cookbook. I've tried many variations - I always come back to this recipe. The thyme is the key!

Prep
Cook
Serves 6people
Ingredients
double pie pastry (use shortcrust)
1
(10 oz) package of frozen veg. (i like peas, corn and carrots only - no green beans)
1
onion, chopped
1/4
cup butter
1/3
cup flour
1/2
tsp salt
1/2
tsp thyme
1/8
tsp pepper
2
cups chicken broth
3/4
cup milk
3
cups cooked and cubed chicken
Directions
1.
Cook chicken in advance.
2.
Cook veg as directed, drain.
3.
Saute onions in butter in large skillet until tender. Add flour, salt, thyme & pepper. Add chicken broth and milk all at once and cook until thick and bubbly, stirring continuously.
4.
Stir in chicken and veg.
5.
Pour into dish and cover with pastry. Flute edges and cut slits in the top. Brush top of pie with egg whites for a finished look.
6.
Bake at 450 12 - 15 min. or until golden brown.

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