Ingredients: |
Ingredients: 1 pkg. refrigerated Pie Dough (containing 2 crusts)
1/3 C. Butter
1/3 C. Flour
1/3 C. Onions, finely chopped
1/2 tsp. Salt
1/4 tsp. ground Black Pepper
1-3/4 C. Chicken Broth
2/3 C. Milk
2 C. boneless, skinless Chicken, Cooked and cut-up
2 potatoes, peeled and cubed
2 carrots, peeled and sliced
1/2 C. Frozen Corn
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Directions: |
Directions:Follow directions on pie dough package, line a 9-inch pie plate with 1 sheet of pie dough. Set aside in refrigerator to chill.
Boil potatoes and carrots in enough water to cover until almost done, but not quite; drain.
In a saucepan, melt butter over low heat and saute onions until translucent. Blend in flour, salt and pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly; remove from heat. Gradually stir in broth and milk, heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in chicken, potatoes, carrots and corn. Reduce heat and simmer for 5 minutes, stirring occasionally. Remove from heat and let cool.
Pour cooled filling into pastry lined pie plate. Take remaining pie sheet and place it over the top of the filling; flute edges (see directions on pie crust pkg.). Cut 4 to 6-1/2"slits in center of pie to allow steam to escape.
Bake uncovered in a 425º oven until crust is brown, about 30-35 minutes. If crust rim is getting to brown, place strips of tin foil around rim of pie plate covering fluted edges to protect it from burning. |
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