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Categories:Viewed: 39 - Published at: 8 years ago
Ingredients
- pastry for 2-crust pie
- 1 Tbsp. dried onion
- 6 Tbsp. butter
- 1/2 c. flour
- 1 tsp. salt
- 1 c. milk
- 2 c. boiling water
- 1 Tbsp. instant chicken bouillon granules
- 3 c. cubed, cooked chicken
- 1/2 (10 oz.) pkg. frozen peas and carrots, thawed and drained
Method
- Preheat oven to 425°.
- Prepare crust.
- Fit bottom crust into pie pan.
- Prepare bouillon broth by dissolving granules in 2 cups boiling water.
- Melt butter; blend in flour and salt.
- Allow to bubble slowly about 30 seconds.
- Add broth and milk gradually. Cook and stir until thick and bubbly.
- Add remaining ingredients. Heat until bubbly.
- Pour into pastry crust.
- Put on the top crust. Seal and flute the edge.
- Cover edge with aluminum foil, dull side down.
- Bake uncovered in 425° oven until golden brown, 30 to 35 minutes.
