- Average
- Average budget
Ingredients
- 2 cups cooked chicken, diced
- 2 small potatoes, diced
- 1 carrot, diced
- 1 rib celery, chopped
- 1/2 cup frozen peas
- 4 T. butter
- 4 T. flour
- 2 cups milk
- ½ tsp. poultry seasoning (optional)
- ¼ tsp. black pepper
- 3 tsp. chicken bullion
- 3 cups hot water
Preparation
Step 1
Pare-boil veggies until tender in water. Once cooked, drain. Stir in chicken.
Melt butter and add flour to form a roux.
Add milk and stir constantly until sauce thickens.
Add seasonings.
Stir in veggies and chicken.
Pour into a large deep-dish pie tin.
Top with piecrust.
Cut air vents with sharp scissors.
Bake 20 minutes at 400° or until golden brown.
Step 2
Pie Crust
3 cups flour
1 ½ tsp. salt
1 cup plus 2 T. shortening
1 egg
1 tsp. vinegar
5 T. cold water
Sift together flour and salt, cut in shortening. Combine egg water and vinegar. Add to flour and knead 12 times. Let stand 10 minutes. Roll out thin, top for pie.
**To save on time, you can use an already made pie crust dough. My favorite is the Pillsbury brand.
Enjoy!