Post by Nunny on Mar 21, 2004 13:40:23 GMT -5
Prep time 20 minutes
Bake time 20 minutes
1 Can (10 3/4 ounces) Condensed Chicken Broth
1 1/3 Cups Water, divided
4 Medium Carrots, thinly sliced (about 1 1/2 cups)
3 Medium red Potatoes, scrubbed and diced (about 1 1/2 cups)
2 Tablesthingys Olive Oil
2 Cups quartered Medium Mushrooms
1 Medium Oinion, coarsely chopped
1 Cup Frozen Peas
1/3 Cup All-Purpose Flour
1 refrigerated unbaked Piecrust (for 9-inch pie)
2 1/2 Cups chopped Cooked Chicken
1. Combine broth, 1 cup water, carrots, and potatoes in a medium saucepan and simmer over low heat 10 minutes.
2. Preheat over to 425 degrees. Heat oil in large skillet over medium heat. Add mushrooms and onion; saute until softened, about 5 minutes. Stir in broth mixture and peas. Whisk remaining 1/3 cup water into the flour until smooth; whisk into vegetable mixture. Increase heat to medium-high; bring to a boil.
3. Spread out piecrust on floured surface. Measure and roll, if necessary, to fit 1-inch larger than top of a 2-quart shallow baking dish. Stir chicken into vegetable mixture and transfer to the baking dish. Place crust over filling; trim and flute edge. Cut a scalloped round from center with a cookie cutter.
4. Bake until filling is bubbly and crust is browned, about 20 minutes.
Makes 6 servings
This pie can be wrapped well and frozen. You can also use Turkey, steak, or ham for a new twist.
Bake time 20 minutes
1 Can (10 3/4 ounces) Condensed Chicken Broth
1 1/3 Cups Water, divided
4 Medium Carrots, thinly sliced (about 1 1/2 cups)
3 Medium red Potatoes, scrubbed and diced (about 1 1/2 cups)
2 Tablesthingys Olive Oil
2 Cups quartered Medium Mushrooms
1 Medium Oinion, coarsely chopped
1 Cup Frozen Peas
1/3 Cup All-Purpose Flour
1 refrigerated unbaked Piecrust (for 9-inch pie)
2 1/2 Cups chopped Cooked Chicken
1. Combine broth, 1 cup water, carrots, and potatoes in a medium saucepan and simmer over low heat 10 minutes.
2. Preheat over to 425 degrees. Heat oil in large skillet over medium heat. Add mushrooms and onion; saute until softened, about 5 minutes. Stir in broth mixture and peas. Whisk remaining 1/3 cup water into the flour until smooth; whisk into vegetable mixture. Increase heat to medium-high; bring to a boil.
3. Spread out piecrust on floured surface. Measure and roll, if necessary, to fit 1-inch larger than top of a 2-quart shallow baking dish. Stir chicken into vegetable mixture and transfer to the baking dish. Place crust over filling; trim and flute edge. Cut a scalloped round from center with a cookie cutter.
4. Bake until filling is bubbly and crust is browned, about 20 minutes.
Makes 6 servings
This pie can be wrapped well and frozen. You can also use Turkey, steak, or ham for a new twist.
