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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I came up with this recipe after tasting a friend's that used pie crusts, but I didn't want the hassle of frozen veggies like her recipe called for. This is a pretty easy recipe that calls for ingredients that are already on hand. Ingredients:
2 unbaked pie crusts |
2 cups water |
3 chicken bouillon cubes (or beef) |
1 cup milk |
1/2 cup flour |
1/4 cup butter or 1/4 cup margarine |
1 (15 ounce) can mixed vegetables, drained |
2 cups cubed cooked chicken or 2 cups cooked turkey or 2 cups cooked beef |
salt and pepper |
Directions:
1. Preheat oven to 375F.
2. Grease the bottom of a 1 1/2 qt pan and fit one pie crust in bottom and up the sides.
3. Bring water and bouillon cubes to a boil.
4. Mix milk and flour together(I put in a container with a lid and shake it for about a minute) .
5. When bouillon cubes are dissolved, reduce heat and add butter and milk and flour mixture.
6. Stir until thickened (about 3-5 minutes).
7. Salt and pepper to taste.
8. Add vegetables and meat and mix together.
9. Pour into pan lined with the pie crust and fit the 2nd crust on top.
10. Put in oven and bake for 25-30 minutes.
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