Ingredients: |
Ingredients: 1 1/2 lbs. Chicken, boneless/skinless 2 Cups Chicken Broth Salt & Pepper to Taste 1/2 tsp. Poultry Seasoning 1/4 tsp. Herbs de Provence 6 TBsp Butter or Margarine 1 medium Onion, chopped 1 Cup Celery, chopped ( 2 or 3 stalks) 2/3 Cup Flour 2 Cups Vegetables - frozen, canned or fresh cooked 1 tsp. Parsley 1 9" Pie Crust 1 Egg, slightly beaten
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Directions: |
Directions:Step 1 - Cook Chicken: 1. In large sauce pan, combine Chicken, broth, salt, pepper & poultry seasoning. Bring to a boil. Cover and simmer for 30 minutes, until Chicken is done.
2. Remove Chicken. Pour liquid into measuring cup to cool. Spoon off fat. Add enough milk to equal total of 5 cups of liquid. Set aside.
3. Cube Chicken. Set aside.
Step 2 - Make Sauce: 1. In same sauce pan, melt butter, add onion and celery, sauté until tender. Stir in flour until blended.
2. Gradually stir in Milk/broth mixture. Simmer, stirring constantly, until thickens and comes to a boil.
3. Add back in chicken pieces, cooked vegetables, parsley & Herb de Provence. Heat through.
Step 3 - Make "Pie": Preheat Oven to 400º 1. Pour into lightly greased 9 x 13 baking dish or very deep pie dish.
2, Roll our pie crust to more of a rectangular shape. Cover baking dish. Roll edges, cut off excess. Flute edges to seal. Brush top with beaten egg.
3. Bake for 30 minutes until crust is golden brown & filing is bubbling. Let cook for 10 minutes before serving. |