Chicken Dinner Pie
Who doesn't like this? Perfect on a winter night.
Serves 6
Ingredients
pastry for 9 inch pie (top and bottom)
2 T. butter or margarine
2 T. flour
1 t. salt
1/8 t. pepper
1/8 t. thyme
1 cup chicken broth
1 cup milk
2 cups cooked chicken or turkey, diced
1 package frozen mixed vegetables
2 T. butter or margarine
2 T. flour
1 t. salt
1/8 t. pepper
1/8 t. thyme
1 cup chicken broth
1 cup milk
2 cups cooked chicken or turkey, diced
1 package frozen mixed vegetables
Directions
Heat oven to 425 degrees. Prepare pastry and line pie tin. Melt butter/margarine in large saucepan over low heat. Blend in flour, salt, pepper, and thyme. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat and stir in chicken broth and milk. Heat to boiling, stirring constantly. Boil and stir one minue. Stir in vegetables and cooked chicken.
Pour into pastry lined pan and cover with top crust. Seal and flute. Cover edge with 2-3 strips of aluminum foil to prevent excessive browning. Bake for 20-25 minutes. Remove foil and bake another 15 minutes or until golden brown.
Pour into pastry lined pan and cover with top crust. Seal and flute. Cover edge with 2-3 strips of aluminum foil to prevent excessive browning. Bake for 20-25 minutes. Remove foil and bake another 15 minutes or until golden brown.
From the kitchen of Kenan Guilmette
