Cooking Instructions
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Step 1
Chop the
Potatoes (1 1/2 cups)
.
Step 2
Chop the
Carrots (1 1/2 cups)
.
Step 3
In a saucepan, boil chopped potato and chopped carrot.
Step 4
Chop the
Onions (1/4 cup)
.
Step 5
Chop the
Celery (1 stalk)
.
Step 6
In a frying pan, saute the chopped celery and chopped onion in a small amount of
Olive Oil (to taste)
.
Step 7
While the vegetables are cooking, line a pie plate with one of the
Pie Crusts (2)
.
Step 8
Cook and chop the
Chicken (2 cups)
.
Step 9
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)
.
Step 10
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.
Step 11
Add the
Chicken Broth (1 cup)
and the
Non-Fat Milk (2/3 cup)
. Stir this mixture until it thickens.
Step 12
Preheat oven to 400 degrees F (200 degrees C).
Step 13
Pour this over the contents of the pie plate and season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 14
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.
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