Tuesday, August 08, 2006

Chicken Pot Pie

1 pound chicken breast, cooked and cubed
1/4 cup flour
1/4 cup butter
16 ounces mixed vegetables, frozen
1 pie crust, prepared
various herbs and spices

1. Preheat oven to 425
2. In a saucepan melt butter, add flour and whisk to make a roux, stir in herbs
3. In a large bowl mix chicken and veggies, add roux and stir to coat
4. Spoon into greased, deep pie dish or casserole dish
5. Cover with pie crust and cut 4 vents
6. Cover crust with foil and bake 30 minutes
7. Remove foil and bake until crust is browned
8. Let stand 5 minutes and serve

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