Chicken Pot Pie From: A Taste of Memories: Comforting Foods From Our Past

Frozen Pie Crust Shells

Pet Incorporated introduced their frozen pie crust shells in 1962, and housewives enjoyed the convenience of having them on hand to whip up pies, both savory and sweet, in a jiffy. Chicken pot pie has been a popular comfort food for decades, but the following recipe is quick and easy, using frozen pie crust shells.

Chicken Pot Pie
Two frozen, deep-dish 9-inch pie crust shells, thawed (or use homemade pie crust for a two-crust pie in your own pie plate)
2 cups, chopped, cooked chicken
3 tablespoons butter or margarine
1/2 cup chopped onion
1/2 cup chopped celery
3 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon dried thyme (optional)
3/4 cup chicken broth (or use 1 teaspoon chicken bouillon granules dissolved in 3/4 cup hot water)
3/4 cup milk
1 cup frozen peas and carrots

Preheat oven to 425º. In a large saucepan, melt butter and sauté onions and celery until tender. Blend in flour, salt, pepper and thyme. Cook over low heat for 1 minute. Stir in chicken broth and milk. Heat to boiling; stirring constantly until thickened. Stir in chicken and peas and carrots. Heat to boiling; remove from heat and let cool for 10 minutes. Pour into pie crust shell. Cover with top pastry, seal edges and cut slits in top crust to vent. Place pie on cookie sheet and bake 35-40 minutes or until golden brown. Cover edges with strips of foil if they become too brown during baking. Let pie stand 15 minutes before serving.

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