Ingredients
- 2 T EVOO
- 4 T butter
- 3 T corn starch or flour
- 1 t of better bullion or a bullion cube
- salt & pepper (to taste)
- 1/4 t Turmeric
- 1/2 - 1 t Thyme
- 1/2 cup of finely diced onion, carrots, celery
- 1 16oz pkg frozen veggies thawed
- 3 cups cubed or shredded chicken
- 2 to 2 1/2 cups of whole milk, 1/2 & 1/2 or cream
- 1 or 2 Redi-Curst pie crusts
- 1 egg
- 1 T water
Directions
Preheat the oven to 375 F.
Put EVOO in a large skillet sauté the onions, carrots and celery for about 3 to 4 minutes.
Remove from pan and add butter, melt. Stir in corn starch and bullion this should make a smooth paste (roux). Slowly add milk and continue to stir until bubbly, add salt, pepper, Turmeric and Thyme and stir until thickened. Add chicken and thawed frozen veggies, set aside.
If making a two crust pie, place bottom crust in the pie plate, fill with chicken mixture, place second crust on top, crimp edges.
For a one crust pie, spray a 2 quart baking dish, fill with chicken mixture, place crust on top, seal and crimp edges.
For both pies, mix well 1 egg white with 1 T water and brush top of crust, cut a few slits in the top crust as vents. Place pie on a rimmed cookie sheet (this help the bottom crust bake well and not be soggy) and bake for 30 to 40 minutes, until bubbly and the crust is nicely browned.
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