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Chicken Dinner Pie

Lovers.Dine.in's picture
Ingredients
  Two crust pastry 1
  Butter/Margarine 2 Tablespoon
  Flour 2 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Ground thyme 1⁄8 Teaspoon
  Chicken broth 1⁄2 Cup (8 tbs)
  Light cream 1⁄2 Cup (8 tbs)
  Cooked and cubed chicken 2 Cup (32 tbs)
  Canned peas and carrots/1 package of 10 ounce frozen peas and carrots, cooked and drained 1 Pound, drained (1 Can)
  Canned small whole onions 8 Ounce, drained (1 Can)
Directions

Heat oven to 425°.
Roll out 2/3 of the pastry 1/8" thick.
Fit into 9" pie pan.
Trim pastry, leaving 1" edge.
Roll out remaining pastry 1/8" thick into rectangle, about 10x6"; cut into 12 strips, 1/2" wide.
Melt butter over low heat.
Blend in flour, salt, pepper, thyme.
Cook over low heat, stirring until mixture is smooth and bubbly.
Remove from heat.
Stir in chicken broth and cream.
Heat to boiling, stirring constantly.
Boil 1 min.
Stir in chicken and vegetables.
Pour into pastry-lined pie pan.
Place 7 strips of pastry across filling; arrange remaining strips crisscross fashion to make a lattice-type top.
Trim; turn edge of bottom crust over strips.
Seal and flute.
Bake 35 to 40 min., or until nicely browned.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Chicken
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
45 Minutes

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