3-4 chicken breasts, cooked and cubed
1/3 cup butter
1 large can Veg-all
1/2 cup flour
1 cup half and half
2 cups chicken broth
1 tsp. salt
pepper
2 pie crusts (I use Pillsbury)
1. Preheat oven to 400 degrees. In a medium saucepan, melt butter. Saute vegetables in butter, about 5 minutes. Stir in flour, half and half, broth, salt, and pepper until slightly thickened. Stir in chicken.
2. Place pie crust in deep dish pie plate. Pour in chicken mixture. Cover with remaining pie crust and seal edge.
3. Bake for 30 minutes.
2 comments:
Sounds a bit like Jessie Steadman's pot pie. I can't wait to try it. Great idea for the blogroll. Right now my desktop has about fifty recipes and I need to come up with a filing system! Maybe in my spare time while holding Addie between screams I'll use my toes to type on the computer and join the blogroll world... or maybe I'll just stay unorganized for a while!
I just made this, and it easily made enough filling for two pies.
And it is delicious.
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