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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Chicken Dinner Pie Recipe

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This recipe for Chicken Dinner Pie is from The "Yes List", 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!
Category:
Category:
Ingredients:  
Ingredients:  
Pastry for 9 inch two-crust pie
2 T. butter
2 T. Flour
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. thyme
½ cup chicken broth
½ cup light cream (or milk)
2 cups cubed cooked chicken or turkey
1 can (1 lb.) peas and carrots, drained or 1 pkg (10 oz.) frozen peas and carrots, cooked and drained
½ onion chopped, sauted (or cook with frozen peas and carrots)
Directions:
Directions:
Heat oven to 425. Prepare pastry as directed except roll 2/3 of pastry for bottom crust; fit into 9 inch pie pan. Roll remainder into rectangle, about 10 x 6 inches. Cut rectangle into 12 strips, each ½ inch wide.

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 1 minute. Stir in chicken and vegetables.

Pour into pastry lined pie pan. Place 7 strips of pastry across filling; arrange remaining strips crisscross to make lattice top.

Trim; turn edge of bottom crust over strips. Seal and flute. Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake 35 to 40 minutes or until golden brown.
Personal Notes:
Personal Notes:
I usually make this with leftover turkey from Thanksgiving.

 

 

 

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