Garden Harvest Chicken Pie
Garden Harvest Chicken Pie recipe
Yield
6 servingsPrep
20 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
two crust pie pastry
|
* | |
| 1 | tablespoon |
butter
|
|
| 1 | medium |
onions
sliced |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | tablespoons |
chicken broth
granules |
|
| ½ | teaspoon |
thyme
dried |
*
|
| ¼ | teaspoon |
black pepper
|
|
| 1 ⅓ | cups |
milk, skim
|
|
| 2 | cups |
potatoes
cubed, cooked |
|
| 2 | cups |
chicken breasts
cubed, cooked |
|
| ¾ | cup |
green peas
thawed |
|
| ¾ | cup |
corn
thawed |
|
| ¾ | cup |
carrots
thawed |
|
| 1 | tablespoon |
parsley leaves
fresh, snipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
two crust pie pastry
|
* |
| 15 | ml |
butter
|
|
| 1 | medium |
onions
sliced |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
chicken broth
granules |
|
| 2.5 | ml |
thyme
dried |
*
|
| 1.3 | ml |
black pepper
|
|
| 315 | ml |
milk, skim
|
|
| 473 | ml |
potatoes
cubed, cooked |
|
| 473 | ml |
chicken breasts
cubed, cooked |
|
| 177 | ml |
green peas
thawed |
|
| 177 | ml |
corn
thawed |
|
| 177 | ml |
carrots
thawed |
|
| 15 | ml |
parsley leaves
fresh, snipped |
|
Directions
In 3-quart saucepan over medium heat, melt butter.
Add onion, cook, stirring often until tender.
Combine flour, bouillon, thyme and pepper and stir into onion mixture.
Cook, stirring often, 1 minute. Stir in milk gradually; cook and stir until mixture thickens.
Remove from heat and stir in potatoes, chicken, vegetables and parsley.
Spoon hot filling into prepared crust.
Cover with top crust, seal edges and cut slits into top crust to allow steam to escape during baking.
Bake at 375℉ (190℃). 45 minutes to 1 hour, or until filling begins to bubble and crust edges are brown.
