1 pkg. pie crusts (2 crusts)
2 C. cooked cubed chicken
Boil together until tender (10 mins.):
1/4 C. carrots
1/2 C. green peas
1 tsp. salt
1/2 C. cubed potatoes
1 Tbsp. chopped onion
1/8 tsp. pepper
Sauce:
4 Tbsp. butter
5 Tbsp. flour
1 1/2 C. chicken broth
2 Tbsp. chicken bouillon
1/4 tsp. pepper
1 1/2 C. milk
Make white sauce. Bring to a boil and cook 1 minute. Mix filling and sauce, reserving some for serving on the side. Pour into crust. Cover with top crust and slit. Bake at 425 degrees for 35 minutes. Cover for last ten minutes or so.
2 C. cooked cubed chicken
Boil together until tender (10 mins.):
1/4 C. carrots
1/2 C. green peas
1 tsp. salt
1/2 C. cubed potatoes
1 Tbsp. chopped onion
1/8 tsp. pepper
Sauce:
4 Tbsp. butter
5 Tbsp. flour
1 1/2 C. chicken broth
2 Tbsp. chicken bouillon
1/4 tsp. pepper
1 1/2 C. milk
Make white sauce. Bring to a boil and cook 1 minute. Mix filling and sauce, reserving some for serving on the side. Pour into crust. Cover with top crust and slit. Bake at 425 degrees for 35 minutes. Cover for last ten minutes or so.
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