| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | Chicken | 1 | Servings |
INGREDIENTS
| 1/4 | c | Salted butter or margarine |
| 1 | c | Diced white onions |
| 1 | c | Yellow diced onions |
| 1 | c | Red diced onions |
| 1 | c | Sliced carrots |
| 1 1/2 | c | Quartered mushrooms |
| 3/4 | c | Diced red bell peppers |
| 2 | c | Diced boneless cooked chicken |
| 1 | c | Sliced celery |
| 2/3 | c | White flour |
| 1/4 | c | Wheat beer |
| 3/4 | c | Cream |
| 1 | c | Chicken broth |
| 1 1/2 | ts | Chicken base |
| 1 | tb | Fresh thyme; minced |
| 1/8 | Italian parsley; minced | |
| 2/3 | c | Fresh basil; chopped |
| 1/4 | ts | Black pepper |
| 3/4 | ts | Salt |
| 1 | ts | Garlic; minced |
| 1/2 | c | Sliced green onions |
| Prepared pie crust |
INSTRUCTIONS
SAUCE Combine first set of ingredients, except flour, in a large, heavy saucepan. Place over medium-high heat and cook for 10 minutes, stirring often. Add flour and stirwell to combine with vegetables. Add sauce ingredients and stir very well. Bring to a simmer, while stirring frequently. Let cook for 10 minutes after coming to a simmer. Place 10 ounces of filling in each of six individual baking dishes. Set aside to cool slightly. Place prepared pie crust over tops of cooled filling and crimp around the edges to seal. Cut three small slits into the top to let steam escape while baking. When pies are prepared, place in a preheated 375 degree oven and bake for 15 to 20 minutes until crust is browned. Serve immediately or cool, then reheat in a 350 degree oven for 15 to 20 minutes until hot. While reheating, you may need to cover loosely with foil to prevent burning the crust. Makes 6 servings. ~-From the National Onion Association Posted to recipelu-digest by P&S Gruenwald <sitm@ne.infi.net> on Feb 20, 1998
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