This recipe sounds harder than it really is; especially if you take some shortcuts like I do!
- Pastry for 2-crust pie (I usually get the Pillsbury pie crust, comes two in a box)
- 1/2 cup chopped onion
- 6 T butter
- 1/2 cup flour
- 1 t salt
- 3 cups chicken broth
- 3 cups cubed cooked chicken
- 1 10 0z pkg of frozen peas and carrots
In a 9" pie plate, put the bottom layer of pie dough in. (Or you can make 6 individual little pies if you want.)
Cook onion in butter until tender, but not brown. Blend in flour and salt (sort of like making a roux, but not that brown!). Add chicken broth, cooking and stirring until thick and bubbly. Add the chicken and frozen veggies and heat until bubbly again. Pour into the pie pan (or your 6 little pies), put the top crust on and bake in the oven at 450 F for about 25~30 minutes. (Just long enough for the crust to cook).
You can do your own 'fiddlin' with this recipe, adding veggies you like or leaving out ones you don't like.
Rocket Jones is heading up this week's carnival of recipes, so head on over there to check out some more scrumptious eatin!!
