Start this pie with your favorite crust. In a medium sauce pan I heat 1/3 C. butter over medium heat and stir in some diced onions (1/3 C.) and let them cook for a little bit, keeping a watchful eye that the butter doesn't burn. Then add 1/3 C. flour, 1/2 t. salt and 1/4 t. pepper. Stir constantly until it get's bubbly. Then remove from heat, whisk in the broth and milk (I love this part). Put heat to it again til it boils and let it boil for about a minute.
Then stir in 2 and 1/2 to 3 C. cooked shredded chicken and thawed frozen mixed organic veggies(about 10 ounces or so).
Turn this mixture into a crust lined pan of your choosing and seal the top crust to it with a bit of water around the edge. Apply some slits in the top crusts. Bake at 425° for 35 minutes or until crust is golden brown.
Then stir in 2 and 1/2 to 3 C. cooked shredded chicken and thawed frozen mixed organic veggies(about 10 ounces or so).
Turn this mixture into a crust lined pan of your choosing and seal the top crust to it with a bit of water around the edge. Apply some slits in the top crusts. Bake at 425° for 35 minutes or until crust is golden brown.
I failed to get a picture of the finished product, but it was pretty and we gobbled it right up.
Do You have a link to the crust that you did? It looks delicious!
ReplyDelete