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Chicken Vegetable Pie Recipe

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This recipe for Chicken Vegetable Pie, by , is from The Kropf-Higgins Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Judy Elaine Kropf

Category:
Category:

Ingredients:  
Ingredients:  
3 cups cooked chicken (four large pieces).
1 cups sliced carrots
1 cups cubed pared potatoes
Milk approx. 1/2 cup
cup butter or margarine
cup chopped onion
2 tablespoons all-purpose flour
tsp. salt
dash pepper
8-ounce can peas
tsp. dried rosemary, crushed

Prepared pie crust (see pie crust in cakes, pies and desserts section)

Directions:
Directions:
Cook sliced carrots and cubed pared potatoes in small amount of boiling salted water till tender. Drain, reserving liquid. Add enough milk to make 2 cups.
Melt butter or margarine in saucepan; add chopped onion; cook till tender but not brown. Blend in flour, salt, pepper, dried rosemary. Add milk mixture all at once. Cook, stirring constantly, till mixture thickens and bubbles.
Add carrots, potatoes, peas, drained and cooked chicken (four large pieces). Turn into a 10x6x1 -inch baking dish. Prepare pie crust (see pie crust in cakes, pies and desserts section); roll out; cut into 6 triangles. Place around edge of chicken mixture. Bake at 425 for 30 to 35 minutes, or till lightly browned. Serves 6.

 

 

 

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