Chicken Dinner Pie

Name: Chicken Dinner Pie
Ingredients: pastry for 9-inch 2 crust pie; 2 Tbsp. butter or oleo; 2 Tbsp. flour; 1 tsp. salt; 1/8 tsp. pepper; 1/8 tsp. thyme; 1 c. chicken broth; 1/2 c. light cream (half and half); 2 c. cubed chicken or turkey; 1 (1 lb.) can or 1 (10 oz.) box peas and carrots, cooked and drained; 1 (8 oz.) can small whole onions, drained

11 ingredients

12 steps

Ingredients

pastry for 9-inch 2 crust pie
2 Tbsp. butter or oleo
2 Tbsp. flour
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. thyme
1 c. chicken broth
1/2 c. light cream (half and half)
2 c. cubed chicken or turkey
1 (1 lb.) can or 1 (10 oz.) box peas and carrots, cooked and drained
1 (8 oz.) can small whole onions, drained

Directions

1

Melt butter in large saucepan over low heat.
2

Blend in flour, salt, pepper and thyme.
3

Cook over low heat, stirring until mixture is smooth and bubbly.
4

Remove from heat.
5

Stir in chicken broth and cream.
6

Heat to boiling, stirring constantly.
7

Boil and stir 1 minute.
8

Stir in chicken and vegetables.
9

Pour into pastry-lined pan.
10

Seal and flute.
11

Cover edge with 2-inch or 3-inch strip of aluminum foil to prevent excessive browning. Remove foil last 15 minutes of baking.
12

Bake 35 to 40 minutes at 425°.