Recipes

¼ cup butter or chicken fat
¼ cup flour (all purpose or self-rising)
½ teaspoon salt
¼ teaspoon pepper
2 cups chicken broth
2/3 cups cream or rich milk
2 cups cooked chicken, cut up
pie dough (enough for two crusts)

Place first ingredients in a medium sauce pan, in order given. Stir or cook on low or medium heat until bubbly. Add chicken broth and milk, cut up chicken, stir well and continue stirring to keep from sticking. For chicken pot pie: Make as above and add desired vegetables. If canned vegetables are used, drain. Vegetables should be cooked first. Then proceed. Preheat oven to 425 degrees. Pour mixture into pastry lined pan and top with remaining crust. Pinch together crusts and bake for about 35 minutes. Serves six.