VEGGIE CHICKEN POT-PIE
MAKES 6 SERVINGS.
1 pound skinless boneless chicken breast halves, cubed
1 cup sliced carrots
1 cup frozen peas
1/2 cup sliced celery
1/3 cup chopped onion
1/3 cup butter
1/3 cup flour
1/2 tsp salt
1/4 tsp pepper
1 3/4 cups chicken broth
2/3 cup milk
Two 9" pie crusts
Heat oven to 425 degrees. In a pan, combine chicken, carrots, peas and celery. Add water to cover, boil 15 min. Remove from heat, drain, set aside. In same pan, cook onion in butter until translucent. Stir in flour, salt, pepper. *Stir in broth and milk, simmer until thick. Remove from heat, set aside. Put 1 pie crust in a 9" pie plate, spoon chicken mixture into it. Pour hot broth mixture over filling. Cover with remaining crust, seal edges. Make several slits in top. *Bake pie on a baking sheet for 35 min. or until pastry is golden. Cool 10 min. before SERVING & ENJOY...
__._,_.___
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
.
__,_._,___
