Chicken Pie Recipe
Ingredients
Veloute Sauce
1/4 Cup (60 ml) butter
1/4 Cup (60 ml) flour
1 Cup (250 ml) milk
1 1/2 Cups (375 ml) chicken consomme
Salt and pepper
2 1/2 Cups (625 ml) chicken breasts
Cooked and diced
2 Cups (500 ml) carrots, cooked and diced
14 oz (284 ml) canned green peas
Pastry for 2 pie
Crusts
Directions
– Preheat oven to 400 °F (205 °C).
– In a sauce pan, melt butter, blend in flour, pour milk slowly into mixture and stir constantly.
– Add chicken consomme, season with salt and pepper and bring to a boil.
– Reduce heat and let simmer for 5 minutes.
– Line a pie plate with 1 crust, add'diced chicken, vegetables and sauce and top with second crust,
– Bake in oven for 40 minutes or until crust is golden.
– In a sauce pan, melt butter, blend in flour, pour milk slowly into mixture and stir constantly.
– Add chicken consomme, season with salt and pepper and bring to a boil.
– Reduce heat and let simmer for 5 minutes.
– Line a pie plate with 1 crust, add'diced chicken, vegetables and sauce and top with second crust,
– Bake in oven for 40 minutes or until crust is golden.
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