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Categories:
pie shell butter onions flour chicken broth granules thyme black pepper milk potatoes chicken breasts green peas corn thawed carrots thawed parsley
Viewed: 95 - Published at: 4 years agoIngredients
- 1 each pie shell (9 inch)
- 1 tablespoon butter
- 1 medium onions sliced
- 2 tablespoons flour, all-purpose
- 2 tablespoons chicken broth granules
- 1/2 teaspoon thyme dried
- 1/4 teaspoon black pepper
- 113 cups milk, skim
- 2 cups potatoes cubed, cooked
- 2 cups chicken breasts cubed, cooked
- 3/4 cup green peas thawed
- 3/4 cup corn thawed
- 3/4 cup carrots thawed
- 1 tablespoon parsley leaves fresh, snipped
Method
- In 3-quart saucepan over medium heat, melt buttter.
- Add onion, cook, stirring often until tender.
- Combine flour, bouillon, thyme and pepper and stir into onion mixture.
- Cook, stirring often, 1 minute.
- Stir in milk gradually; cook and stir until mixture thickens.
- Remove from heat and stir in potatoes, chicken, vegetables and parsley.
- Spoon hot filling into prepared crust.
- Cover with top crust, seal edges and cut slits into top crust to allow steam to escape during baking.
- Bake at 375F (190C).
- 45 minutes to 1 hour, or until filling begins to bubble and crust edges are brown.
