You may also like
Categories:Viewed: 44 - Published at: 9 years ago
Ingredients
- pastry for 2 (9-inch) pie crusts
- 2 Tbsp. butter
- 2 Tbsp. 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 or turkey
- 1 can peas and carrots or fresh equivalent
- 1 small onion, diced and sauteed
Method
- If fresh peas and carrots are used, saute with onion.
- Heat oven to 425°.
- Prepare 1/2 of pastry and fit into 9-inch pie pan. Melt butter over low heat; blend in flour, salt, pepper and thyme. Cook over low heat, stirring until mixture is smooth.
- Remove from heat.
- Stir in broth and cream.
- Heat to boiling, stirring constantly.
- Boil 1 minute.
- Stir in chicken and veggies and pour into pie pan.
- Place second crust over top.
- Pinch edges together and make slits in crust.
- Cover edge with strip of foil to prevent overbrowning.
- Remove foil during last 15 minutes.
- Bake 35 to 40 minutes until brown.
- Makes 6 servings.
