Somethin's Cookin' In the Wachsmann Kitchen

Chicken pot pie anyone..... Some of you have already sampled some of this delicious treat made from scratch. It is a rare occasion around here as well that we get to enjoy this dish filled with succulent chicken smothered in rich creamy sauce enriched with tender peas and carrots wrapped in a golden, flaky crust. Makes you want some right now huh? Me too! Well I love to share the recipes for these wonderful treats. So help yourself anytime day or night to a most cherished recipe for an unforgettable dinner. Oh by the way It is from my Betty Crocker cook book. I cannot take the credit. It is perfect for stormy or cooler weather. We've got the stormy one alright.

If you use any of my recipes I blog please feel free to leave some feedback as to how it turned out and if you liked it as much as I do. We all love the feedback to know if it truly hits the taste buds all over.

1 (10 oz) pkg frozen peas and carrots
1/4 t. pepper
1/3 c. butter/ stick marg
1 3/4 c. chicken broth (can use the water used to boil chicken in)
1/3 c. AP flour
1/3 c. chopped onion
2/3 c. milk
1/2 t. Salt
2 1/2-3 C. cut up chicken or turkey
two pie pastries 9" in diameter.

1. Rinse frozen peas and carrots in cold water to separate; Drain.
2. Melt butter in a 2-qt sauce pan over med. heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in Chicken and peas and carrots, remove from heat.
3. Heat oven to 425
4. Ease pastry into ungreased dish (9x9x2). Pour chicken mixture into pastry lined pan.
5. Roll remaining pastry out. cut out designs, place pastry over mixture. arrange cutouts on pastry. Turn edges under and flute.
6. Bake about 35 min or until golden brown.
7. Enjoy