This is and will always be one of my “signature dishes.” I hope it becomes one of your family’s favorites as well. The pie should serve 8 people.
Author: Homemade and Wholesome
, chopped, cooked
Frozen Green Peas
Ground Black Pepper
Chop the Potatoes (1 1/2 cups).
Chop the Carrots (1 1/2 cups).
In a saucepan, boil chopped potato and chopped carrot.
Chop the Onions (1/4 cup).
Chop the Celery (1 stalk).
In a frying pan, saute the chopped celery and chopped onion in a small amount of Olive Oil (to taste).
While the vegetables are cooking, line a pie plate with one of the Pie Crusts (2).
Cook and chop the Chicken (2 cups).
Add the chicken to the dish and drain the carrots and potatoes. Add them and the celery and onion when they have become transparent, then add the Frozen Green Peas (1/4 cup).
In the same pan that the celery and onion were sauteed in, melt the Butter (1/4 cup). Add the All-Purpose Flour (1/4 cup) and stir to make a roux. Let this cook for just a minute.
Add the Chicken Broth (1 cup) and the Non-Fat Milk (2/3 cup). Stir this mixture until it thickens.
Preheat oven to 400 degrees F (200 degrees C).
Pour this over the contents of the pie plate and season with Salt (to taste) and Ground Black Pepper (to taste).
Cover with the remaining pie crust. Flute the edges and pierce the top to let the steam escape. Bake for 50-60 minutes until it becomes golden brown.
Nutrition Per Serving
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