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Hearty Chicken Pie

Ingredients

  • Pastry for two crusts
  • 2 T butter
  • 2 T flour
  • 1 tsp salt
  • 1/8 tsp pepper
  • 1/8 tsp thyme
  • 1/2 c chicken broth
  • 1/2 c light cream
  • 2 c cubed cooked chicken
  • 1 can peas and carrots drained, or 1 (10 oz) pkg frozen peas and carrots,cooked and drained
  • 1 (8 oz) can small whole onions drained
  1. Roll out 2/3 of the pastry 1/8″ thick. Fit into a 9″ pie pan. Trim, leaving 1″ edge. Roll out remaining pastry into rectangle, about 10×6″. Cut into 12 strips, 1/2″ wide.
  2. Melt butter, blend in flour, salt, pepper and thyme. Cook over low heat stirring until mixture is smooth and bubbly.
  3. Remove from heat and add broth and cream. Heat to boiling stirring constantly. Boil one minute. Add chicken, and vegetables.
  4. Pour into pastry lined pie pan. Place 7 strips across filling, arrange remaining strips crisscross to make a lattice top.
  5. Trim and turn edge of bottom crust over strips. Seal and flute edges.
  6. Bake 35-40 minutes until browned.

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