Chicken Pot Pie

Filling:
Melt 6 Tbsp. Butter.
Add 6 Tbsp. Flour, ½ teas. Salt & ¼ teas. Watkins Onion & Garlic Pepper.

Cook: Over low heat, stirring one minute

Add slowly:
1¾ Cup Water (with 3 Tbsp. Watkins Chicken Soup dissolved in it) and 2/3 to 1 Cup Milk

Cook: Slowly until thickened

Add:
1½ Cup Diced Chicken or Turkey and 2 Cups Partly Cooked Vegetables (your choice!)

Place mixture in uncooked pie shell. Cover with additional crust and bake at 425º for 35 minutes.

Variation:
Place mixture in pie pan and cover with Filo Pastry and bake same as above. This is also very nice served over baked potatoes, toast points or biscuits! Add a salad and fresh bread / biscuits and you have dinner!!

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