Ingredients: |
Ingredients: 5 to 6 breasts chicken (with ribs)
margarine or butter
2/3 c. all-purpose flour
1/3 c. finely chopped onion
1 tsp. salt
½ tsp. pepper
2 ½ c. chicken broth (more or less) from left over from the boiled chicken)
1 1/3 c. milk
1 pkg (16 oz.) frozen vegetables (peas, carrots, etc. - choose a preferred assortment)
2 boxes of Pillsbury Pie Crusts (2 crusts for 9-inch pies in each box)
¾ pkg Ore-Ida Potatoes O’Brien (28 oz pkg)
Lawry’s Seasoned Salt
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Directions: |
Directions:Chicken Breasts
-boil in water for 1-1/2 hours
-cool - remove skin and bone
-tear up chicken into bite size pieces
-set aside
Cook potatoes in pan with 3 Tbsp margarine until tender (sprinkle with Lawry’s Seasoned Salt.)
Cook frozen vegetables in ½ cup water and 2 Tbsp margarine until tender. Stir together and set aside.
Heat 2/3-cup margarine over low heat until melted. Add onion and cook until tender. Add flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
Stir in chicken broth and milk.
Heat to boiling, stirring constantly. Boil and stir until it blends and thickens.
Stir in chicken, frozen vegetables and sprinkle with Lawry’s S. Salt; set aside.
Spray or grease 9x13 casserole dish
Use two of the pie crusts across bottom
– it doesn’t cover exactly, but covers well enough
Poor filling mixture into dish
Cover with other two pie crusts.
Place in oven. 400 degrees for 20 min. or until crust is golden brown. |
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