Garden Harvest Chicken Pie

  • on August 19, 2007
  • Likes!

Ingrients & Directions

1 pie crust (9 inch) —
: unbaked
1 TB butter
1 md onion — thinly sliced
2 TB all-purpose flour — + 1
: teaspoon
2 TB chicken bouillon —
: granules
1/2 ts thyme — dried
1/4 ts pepper
1 1/3 c milk, skim
2 c potatoes — cubed, cooked
2 c chicken breasts without skin
: cubed, cooked
3/4 c frozen peas — thawed
3/4 c frozen corn kernels —
: thawed
3/4 c frozen carrots — thawed
1 TB parsley — fresh, snipped

In 3-quart saucepan over medium heat, melt buttter. 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 degrees 45 minutes to 1 hour, or until filling
begins to bubble and crust edges are brown.

6 Servings

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