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Categories:
chicken breasts carrots corn potatoes chicken broth chicken butter onion flour salt pepper milk pie crusts
Viewed: 40 - Published at: 6 years agoIngredients
- 3 pieces Chicken Breasts (cubed)
- 1/2 cups Carrots, Chopped
- 1/2 cups Peas
- 1/2 cups Corn
- 2 whole Small Potatoes, Cubed
- 1 can (14 Oz. Size) Chicken Broth, Reserving For Use Later
- 1 pinch Chicken Bouillon
- 4 Tablespoons Butter
- 4 Tablespoons Onion, Chopped Finely
- 4 Tablespoons Flour
- 1/2 teaspoons Salt
- 1/4 teaspoons Pepper
- 23 cups Milk
- 1 package Pie Crusts (2 Total)
Method
- Pre-heat the oven to 425 degrees (F).
- In a pot, combine the chicken, carrots, peas, corn and potatoes.
- Add the chicken broth, chicken bouillon, and enough water to cover.
- Cook for about 15 minutes, or until the chicken is done and the veggies are soft.
- Skim regularly.
- Remove the chicken and veggies, reserving the remaining broth in the pot.
- Prepare bottom crust.
- Place into pie pan and prick with fork.
- Bake for 5 minutes, at the temperature specified on the package, and then remove and set aside.
- In a saucepan over medium heat, melt the butter.
- Add the onions and cook until translucent.
- Stir in the flour, salt, pepper.
- Slowly whisk in the milk and some of the reserved chicken broth.
- Simmer over medium-low heat until thickened.
- Add the chicken and veggies and combine well.
- Pour the mixture into prepared pie crust.
- Add the top crust and pinch around edges.
- Make a few holes for steam to escape.
- Bake for 30-35 minutes, covering edges with foil about halfway.
- Let sit for 10-15 minutes, the slice.
