Wednesday, February 18, 2009

Chicken Pot Pie (In the crust)

2 pie crusts
2 1/2 c. cubed cooked chicken or turkey
3 tabs. flour
1 c. sliced carrots
1 c. onion chopped
1 c. sliced celery
1 c par cooked or frozen mixed vegetables
1/2 tsp thyme leaves crushed
1/4 tsp pepper
2 tsp salt
2 cloves chopped garlic
1/4 c butter
2 cups milk

In saucepan cook carrots, onion, celery and thyme with butter until tender
Stir in flour (wondra is suggested)
After the flour is well mixed add milk stirring constantly-simmer for 12 min.
Add chicken and vegetables
Place in pie crust. Top with second pie crust and flute the crusts together
Bake 350 for 45 min. Cool 15 minutes before cutting

Note: This is an awesomely delicious meal and fairly simple to make and is great after Thanksgiving when you have all of that left over turkey!

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