Country Style Chicken Pie Recipe
Ingredients
| 2 carrots, bias-sliced into 1/4-inch-thick slices | ||
| Potato | 1 Medium, peeled | |
| 1 medium onion, cut into bite-size pieces | ||
| Frozen peas | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 6 Tablespoon | |
| All purpose flour | 6 Tablespoon | |
| Chicken broth | 2 1/2 Cup (16 tbs) | |
| Heavy cream | 1 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Dried thyme | 1/2 Teaspoon, crushed | |
| Ground sage | 1/4 Teaspoon | |
| 4 cups cubed cooked chicken or turkey | ||
| Pastry for single crust pie | ||
Directions
GETTING READY
1.Preheat the oven to 425 degrees.
MAKING
2.Take a 2 quart saucepan, put carrots, potato, onion, peas, and small amount of water in it.
3.Let the ingredients cook fro 10 minutes until soft.
4.Once done, strain the vegetables.
5.Take a separate 2 quart saucepan and heat butter or margarine in it.
6.Put flour in the pan and cook until brown.
7.Put chicken broth, cream, salt, pepper, thyme and sage and cook while stirring for 5 minutes.
8.Take a 3 quart casserole, put chicken it, pour the sauce and the cooked vegetables on it.
9.Cover it with a pastry by turning the edges.
10.Make cuts in the pastry to let the steam pass.
11.Bake the casserole for 25- 30 minutes till it browns.
SERVING
12.Serve warm
1.Preheat the oven to 425 degrees.
MAKING
2.Take a 2 quart saucepan, put carrots, potato, onion, peas, and small amount of water in it.
3.Let the ingredients cook fro 10 minutes until soft.
4.Once done, strain the vegetables.
5.Take a separate 2 quart saucepan and heat butter or margarine in it.
6.Put flour in the pan and cook until brown.
7.Put chicken broth, cream, salt, pepper, thyme and sage and cook while stirring for 5 minutes.
8.Take a 3 quart casserole, put chicken it, pour the sauce and the cooked vegetables on it.
9.Cover it with a pastry by turning the edges.
10.Make cuts in the pastry to let the steam pass.
11.Bake the casserole for 25- 30 minutes till it browns.
SERVING
12.Serve warm
Chef
