Source: FamilyTime Community Cookbook

Chicken Pot Pie
A great winter comfort food. Great use for leftover chicken. (Can also use leftover turkey - a great way to use up those Christmas leftovers!)
Rating:
Serves: 4-5
Prep Time: 15 minutes
Cook Time: 30 minutes

 

 
6 tablespoons butter
6 tablespoons flour
2 cups (1/2 L) chicken broth
1 cup (1/4 L) heavy cream
1/2 teaspoon freshly ground pepper
salt
4 cups (1 L) cooked chicken, (or turkey) cut in large chunks
De-hydrated onion flakes, to suit your taste
2 stalks celery, diced
1 cup baby carrots, cooked
1 cup frozen corn niblets
Pastry, for topping




Preheat the oven to 425 F. (220 C). Melt the butter in a saucepan, stir in the flour, and cook, stirring, for 2 minutes. Slowly add the broth, cream, pepper, and salt to taste. Cook for 5 minutes, until thickened and smooth. Add the chicken pieces, onion flakes, celery, carrots and corn. Put in a greased casserole dish. Top with pastry, allowing enough overhang so that the edges can be crimped. Cut vents in the crust to allow the steam to escape. Bake for 25-30 minutes or until the crust is nicely browned.