| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Main dishes, Pies & past | 6 | Servings | |
INGREDIENTS
| 1 | Pie crust (9 inch); unbaked | |
| 1 | tb | Butter |
| 1 | md | Onion; thinly sliced |
| 2 | tb | All-purpose flour; + 1 teaspoon |
| 2 | tb | Chicken bouillon; granules |
| 1/2 | ts | Thyme; dried |
| 1/4 | ts | Pepper |
| 1 1/3 | c | Milk, skim |
| 2 | c | Potatoes; cubed, cooked |
| 2 | c | Chicken breasts without skin; cubed, cooked |
| 3/4 | c | Frozen peas; thawed |
| 3/4 | c | Frozen corn kernels; thawed |
| 3/4 | c | Frozen carrots; thawed |
| 1 | tb | Parsley; fresh, snipped |
INSTRUCTIONS
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 375 degrees 45 minutes to 1 hour, or until filling begins to bubble and crust edges are brown. Recipe By : Newspaper Posted to MC-Recipe Digest V1 #227 Date: Fri, 27 Sep 1996 13:12:32 -0400 From: [email protected] (Julie Donnelly)
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