Ingredients:
1 (10 oz.) package frozen peas and carrots
1 can mixed vegetables
1/4 cup butter
1/3 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups water
3/4 cup milk
1 tablespoon chicken bouillon
3 cups cooked chicken
1/4 cup parsley, snipped
pastry for double crust
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Directions: Cook peas and carrots, drain. Melt butter, stir in flour, salt and pepper. Add water, milk and chicken bouillon. Cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Stir in vegetables, chicken and parsley. Heat until bubbly. Pour into pie crust. Cut slits in top crust. Bake at 450°F for 15 minutes or until crust is golden brown.
Notes: Make a fancy top crust by using festive cookie cutters. This potpie is also great with that left over holiday turkey. Double the recipe and have one to freeze.
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