- - 1/3
- cup butter or margarine
- - 1/3
- cup chopped onion
- - 1/3
- cup all-purpose flour
- - 1/2
- teaspoon salt
- - 1/4
- teaspoon pepper
- - 1 3/4
- cups chicken broth (from 32-oz carton)
- - 1/2
- cup milk
- - 2 1/2
- cups shredded cooked chicken
- - 2
- cups diced celery, carrot and potatoes
1. Heat oven to 220°C. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan or any pie pan.
2. In 2-quart saucepan, melt butter over medium heat. Add onion, carrots, celery and potato; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3. Stir in chicken. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
A very easy recipe unless you are going to make unless you're going to make your own pastries which is never my forte but do keep an eye on the oven and watch the crust from been burned. One thing I like about home cooked pies is that one can add as much chicken or vegetables as one likes unlike restaurants whereby ingredients are at a minimal only and sometimes, I can't even taste the chicken and using frozen peas as vegetables is an absolute Yuck!!!!
