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Categories:
butter onion salt thyme pepper basil flour chicken broth milk chicken potatoes carrots stalks celery
Viewed: 79 - Published at: 6 years agoIngredients
- 2 whole Refrigerated Pie Crusts
- 13 cups Butter
- 13 cups Onion, Chopped
- 1/2 teaspoons Salt
- 1/4 teaspoons Thyme, Dried
- 1/4 teaspoons Pepper
- 1/4 teaspoons Basil, Dried
- 13 cups Flour
- 1- 1/2 cup Chicken Broth
- 23 cups Milk
- 3 cups Chicken, Cooked And Shredded
- 1 can (15 Oz. Size) Potatoes
- 1 can (14 1/2 Oz. Size) Carrots
- 2 stalks Celery, Chopped
Method
- Preheat the oven to 425 degrees F.
- Set out pie crusts to warm to room temperature.
- When warm, line pie pan with 1 crust, leaving the other for the top.
- Melt the butter, and add onion, cooking for 2 minutes.
- Add spices and flour, stirring well.
- Gradually add broth and milk.
- Stir and cook until bubbly and thick, approximately 3-5 minutes.
- Add chicken, potatoes, and carrots and stir.
- Add in celery, and spoon mixture into crust-lined pan.
- Seal with top crust and cut slits on top.
- Bake for 40-45 minutes.
- Let stand for 5 minutes.
- Enjoy!
