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Categories:Viewed: 23 - Published at: 2 years ago
Ingredients
- 2 lbs chicken, boneless, skinless breast
- 12 teaspoon salt
- 2 prepared pie crusts
- 1 cup mushroom, sliced
- 5 tablespoons butter
- 12 cup small broccoli floret
- 1 small green pepper, diced small
- 6 tablespoons flour
- 2 cups milk
- 12 teaspoon pepper
- 2 roasted red peppers, diced small
- 14 teaspoon paprika
Method
- In addition to the above, you'll need to choose a topping for your pies.
- I use seasoned stuffing cubes, biscuits or buttered bread crumbs depending on what I have in the house.
- Cook chicken in boiling water with the salt.
- Cool, cube and reserve 1 cup of the broth.
- Set aside.
- Preheat oven to 400.
- In a large skillet melt butter and saute broccoli, green pepper and mushrooms until starting to soften and they become tender.
- Remove from pan, set aside and add the flour.
- Cook until browned in the remaining butter.
- Add reserved broth, milk and pepper whisking to blend.
- Bring to boil and cook until thickened, about 2 more minutes.
- Add red peppers, paprika, veggies and chicken to the pan and stir gently until heated through.
- If you will be freezing both pies, you can just blend everything together and skip the heating process.
- Pour into pie crusts, add your topping choice and bake 45 minutes.
- When frozen, bake them at 350 for about 1hr 15 minutes.
- I freeze my pies with the topping in place.
