barbszy
03-05-2008, 08:03 AM
2 Pie Crusts, unbaked
2 T. Butter
2 T. Flour
½ tsp. salt
¼ tsp. thyme
¼ tsp. pepper
1 c. chicken broth
¼ c. milk
2 cups chicken, cooked and cubed
1 ½ cups vegetables (I use frozen mixed vegetables and canned potatoes, diced)
Dash of minced onion
Preheat oven to 425. Line pie plate with one crust. Melt butter in a large skillet over low heat and stir in flour, salt, thyme, and pepper. Cook until smooth and bubbly. Remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly for one minute. Stir in chicken and veggies. Pour into pie crust. Top with the second pie crust. Seal edges, cut fancy slits for airing. Bake on cookie sheet 30-40 minutes or until crust is golden brown.
(If you make this pie early in the day--you must use canned potatoes if doing this--and then refrigerate, put the pie in a cold oven, turn on to 425 and bake about an hour.)
2 T. Butter
2 T. Flour
½ tsp. salt
¼ tsp. thyme
¼ tsp. pepper
1 c. chicken broth
¼ c. milk
2 cups chicken, cooked and cubed
1 ½ cups vegetables (I use frozen mixed vegetables and canned potatoes, diced)
Dash of minced onion
Preheat oven to 425. Line pie plate with one crust. Melt butter in a large skillet over low heat and stir in flour, salt, thyme, and pepper. Cook until smooth and bubbly. Remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly for one minute. Stir in chicken and veggies. Pour into pie crust. Top with the second pie crust. Seal edges, cut fancy slits for airing. Bake on cookie sheet 30-40 minutes or until crust is golden brown.
(If you make this pie early in the day--you must use canned potatoes if doing this--and then refrigerate, put the pie in a cold oven, turn on to 425 and bake about an hour.)