Melt ¼ cup Butter in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and half & half. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Set sauce aside.
Melt 2 tablespoons butter in skillet over medium-high heat. Add mushrooms, onion and celery. Add Peas and Carrots. Cook until vegetables are tender. Drain and stir vegetable mixture and chicken into the sauce.
Allow filling to simmer over low heat to thicken more. Bake pastry shells or biscuits according to directions. To serve, ladle filling into individual shells or over biscuits until overflowing.
Filling can be used inside a pie crust for a traditional Chicken Pot Pie.
Originally Submitted
1/5/2013
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