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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A great comfort food for a family. Substitute with left over turkey. Freezes well for OAMC. Ingredients:
4 1/2 tablespoons butter |
4 1/2 tablespoons flour |
1 1/2 cups milk |
1/2 cup chicken broth |
2 1/2 cups cubed cooked chicken |
1/2 teaspoon thyme leaves, crushed |
1/2 teaspoon paprika |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
2 1/2 cups sliced celery |
1 cup sliced carrot |
1 cup peas |
1/4 cup onion, chopped |
pastry crust, for 9-in deep dish pie |
Directions:
1. In a large skillet melt better.
2. Blend in flour until smooth.
3. Add milk and chicken broth; cook stirring constantly, about 3 min, or until thick and bubbly.
4. Add seasonings and chicken, stir.
5. Meanwhile, cook celery, carrots, peas, and onion in 1 inch boiling water until crisp-tender, about 7 min, drain.
6. Preheat oven 425 degrees.
7. Add hot veggies to chicken mixture, mix well.
8. Pour mixture into 9 inch pastry lined pie plate.
9. Place top pastry over filling. Tuck edges and press to seal. Cut slits in top crust to vent.
10. Bake 30 min or until golden brown.
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