A_Furry_Thing
10-15-2009, 11:38 PM
I didn't see this posted here so I thought I would put it here so it's easy to find.
I use 2-3 bags of frozen vegies. The mixed vegies. I got the ones you can steam in the bag. I don't like canned vegies and these worked nicely. Also I use either boneless skinless breasts or thighs, bought frozen and I steam them.
pre bought pastry pie crusts 2 pkgs for a top and bottom for each
2 big cans of mixed veggies ones that include potatoes, green beans, peas, corn, carrots
1c butter or margarine
1c all purpose flour
1-3/4 teaspoon salt
1 teaspoon thyme
3/4 teaspoon pepper
3c chicken broth
1-1/2c milk
4 cups cubed cooked chicken ( I usually do more though because we like lots of chicken and veggies )
In a large skillet, melt butter. Stir in flour, salt, thyme and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2min or til thickened. Add the chicken, veggies and remove from heat.
Line 2 9inch pie plates with bottom pastry and fill generously. Top with remaining pastry -Cut slits or decorative cutouts in top, lay over filling and crimp/close edges.
Bake potpie at 425* for 35-40mins or til crust lightly browned. Let stand 15mins before cutting. You can freeze pies for upto 3months.
I use 2-3 bags of frozen vegies. The mixed vegies. I got the ones you can steam in the bag. I don't like canned vegies and these worked nicely. Also I use either boneless skinless breasts or thighs, bought frozen and I steam them.
pre bought pastry pie crusts 2 pkgs for a top and bottom for each
2 big cans of mixed veggies ones that include potatoes, green beans, peas, corn, carrots
1c butter or margarine
1c all purpose flour
1-3/4 teaspoon salt
1 teaspoon thyme
3/4 teaspoon pepper
3c chicken broth
1-1/2c milk
4 cups cubed cooked chicken ( I usually do more though because we like lots of chicken and veggies )
In a large skillet, melt butter. Stir in flour, salt, thyme and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2min or til thickened. Add the chicken, veggies and remove from heat.
Line 2 9inch pie plates with bottom pastry and fill generously. Top with remaining pastry -Cut slits or decorative cutouts in top, lay over filling and crimp/close edges.
Bake potpie at 425* for 35-40mins or til crust lightly browned. Let stand 15mins before cutting. You can freeze pies for upto 3months.