Paula’s Pot Pie

Recipe from Paula Ashcraft

Ingredients

• 2 frozen pastry crusts, thawed

• 1/2 to 1 cup chopped white OR yellow onion

• 6 Tbs butter

• 1/2 cup flour

• 3 cups chicken broth

• 3 cups cubed boiled chicken, fat removed

• 3 cups carrots, chopped and cooked

• 3 cups potatoes, chopped and cooked

Directions

Preheat oven to 450˚ F.

Cook one pastry crust for in a pie tin for 10 minutes until golden brown. Sauté onion in butter till tender, but not brown in pot.

Blend in flour and add broth together. Cook and stir until thick and bubbly; add all vegetables and chicken.

Heat until bubbling, then pour mixture into cooked pastry crust.

Put uncooked pastry crust upside-down on top of pie. Pinch edges of top pastry crust to bottom crust. 

Bake entire pie for 18–20 minutes or until top is golden brown.