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Chicken Dinner Pie Recipe

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This recipe for Chicken Dinner Pie, by , is from The McKee Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Martin Workman
Added: Tuesday, March 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Pastry for 9-inch two-crust pie
2 tablespoons butter or margarine
2 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon thyme
1/2 cup chicken broth
1/2 cup light cream
2 cups cubed cooked chicken
1 can (1 pound) mixed veggies, cooked and drained
1 can (8 ounces) small whole onions, drained

Directions:
Directions:
Heat oven to 425 degrees. Prepare pastry as directed. Line pie plate with one pastry shell. Roll remaining pastry shell and cut into 1/2-inch wide strips and hold for the last step.

Melt butter in large saucepan over low heat. Blend in flour, salt, pepper and 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 and stir one minute. Stir in chicken and vegetables.

Pour into pastry-lined pie pan. Place strips of pastry across the filling, and arrange the remaining strips crisscross to make a lattice top.

Trim, turning edge of bottom crust over the strips. Seal and flute. Cover the edge with strips of aluminum foil to prevent excessive browning. Remove the foil for the last 15 minutes of baking.

Bake 35-40 minutes or until golden brown.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes, using pre-cooked chicken

 

 

 

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