I found in the Taste of Home Comfort Food magazine submitted by a Ms. Terry but slightly altered by yours truly.
Since I was only cooking for 2, my goal was to fill up a pie pan instead of the 2 qt round baking dish they recommended.
2 large potatoes
1 handful baby carrots
1/2 can of peas
1 can of pre-cooked chicken
1/4 cup of butter
2 cups of chicken broth
1 tsp thyme
1/2 tsp salt
1/2 tsp pepper
pinch of garlic powder
1 pastry for single crust pie (9 inches)
Step 1: slice carrots, peel potatoes. Make sure the potatoes are cut in small, bite size pieces. Boil for about 15 minutes until tender.
Step 2: In a sauce pan, melt butter. After melted stir in flour until smooth, then stir in the chicken broth slowly. Gradually add salt, pepper, garlic, thyme and any other seasoning or flavor that makes your tummy growl. Bring to a boil stirring gently, you don't want the broth to stick to the bottom of the pan.
By this time your kitchen should start to smell pretty gosh darn good!
Step 3: Drain potatoes and carrots, add to sauce pan, stir. Add chicken, stir. Add peas, stir.
Step 4: Pour into baking dish or pie pan. Place the pastry over the top, bend, trim, seal the edges around the pan to keep all the yummy goodness inside. Brush a little bit of butter over the top and be sure to cut/poke some holes in the pie crust to allow the steam to escape.
Step 5: Bake at 375 for about 30 minutes. The top should be golden brown and the filling bubbly.
Side note: Please adjust the veggies include to flip-your-bic! Include turnips with the carrots and potatoes. Add onions or mushrooms to the sauce. Corn anyone? Such a flexible recipe this is and the butter/flour/broth sauce will cradle any veggie to pure heaven!
Check that creamy, flaky goodness out!
Stay warm!
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