2 roasted breasts of chicken skinless, cubed (store bought is fine)
12 oz frozen bag peas & carrots
1/3 C butter
1/3 C chopped onion
1/3 C flour
1/2 t salt
1/4 t pepper
1/4 t celery seed
1 3/4 C chicken broth
2/3 C milk
2 unbaked pie crust (store bought is fine)
Preheat oven to 425°. Grease pie pan and fit in one unbaked crust.
Add cubed chicken in a single layer. Set aside.
In a saucepan over medium heat, cook onions in butter until soft and translucent.
Stir in bag of vegetables. Stir in flour, salt, pepper and celery seed.
Slowly stir in broth and milk. Simmer over medium low heat until thick.
Remove from heat. Pour hot liquid over.
Cover with top crust. Cut away excess dough. Seal edges with a fork.
Make several small slits in the top to allow steam to escape.
Bake for 30-35 minutes or until pastry is golden brown and filling is bubbly.
Cool for 10 minutes before serving.
Add cubed chicken in a single layer. Set aside.
In a saucepan over medium heat, cook onions in butter until soft and translucent.
Stir in bag of vegetables. Stir in flour, salt, pepper and celery seed.
Slowly stir in broth and milk. Simmer over medium low heat until thick.
Remove from heat. Pour hot liquid over.
Cover with top crust. Cut away excess dough. Seal edges with a fork.
Make several small slits in the top to allow steam to escape.
Bake for 30-35 minutes or until pastry is golden brown and filling is bubbly.
Cool for 10 minutes before serving.
0 comments:
Post a Comment