| 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: jjndonug@sojourn.com (Julie Donnelly)
A Message from our Provider:
“Your life will have a purpose with the Saviour.”