1/3 c. butter
1/3 c. flour
1/3 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c. chicken broth (or 1 can)
2/3 c. milk
2 c. cooked chicken, diced
8 oz. frozen peas
3 med. potatoes
2 crust pie crust
Melt butter. Blend in flour, onion and seasonings. Cook over low heat, stirring until the mixture is bubbly. Remove from heat. Add chicken broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Gently stir in chicken and frozen peas. Add potatoes after partially cooking, peeling, and dicing. Prepare crust for a 2 crust pie. Pour filling into the bottom crust and cover with top crust. Form slits in the top crust for steam. Bake 30-35 minutes at 400 degrees.
You could microwave the potatoes for 5-6 minutes and let cool while preparing the filling.
I just made this last night and used my leftover turkey from Thanksgiving - Yum.
I got this recipe out of the Central Church of Christ cookbook, Griswold, IA, 1999
1/3 c. flour
1/3 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c. chicken broth (or 1 can)
2/3 c. milk
2 c. cooked chicken, diced
8 oz. frozen peas
3 med. potatoes
2 crust pie crust
Melt butter. Blend in flour, onion and seasonings. Cook over low heat, stirring until the mixture is bubbly. Remove from heat. Add chicken broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Gently stir in chicken and frozen peas. Add potatoes after partially cooking, peeling, and dicing. Prepare crust for a 2 crust pie. Pour filling into the bottom crust and cover with top crust. Form slits in the top crust for steam. Bake 30-35 minutes at 400 degrees.
You could microwave the potatoes for 5-6 minutes and let cool while preparing the filling.
I just made this last night and used my leftover turkey from Thanksgiving - Yum.
I got this recipe out of the Central Church of Christ cookbook, Griswold, IA, 1999
