6 Tbsp. margarine
1 medium onion, diced
1 potato, diced
1/2 cup thinly sliced, carrots
6 Tbsp. flour
1/2 tsp. salt
1/2 tsp. pepper
2 1/2 cups chicken stock
2 cups diced boneless, skinless chicken (dice it raw)
2 pie crusts
In 2-quart saucepan, heat margarine until it melts, add onion, potato, and carrots and saute until tender. Sting in flour, salt, and pepper and mix quickly and well. Over medium heat, gradually stir in chicken stock, stirring constantly to made a thick, creamy sauce. Add chicken and peas. Pour entire mixture into a 2-quart casserole or into bottom pie crust.
Preheat oven to 350 degrees.
Place (other) crust over the mixture, piercing with forks near the center. Bake for 40 minutes, or until crust is browned.
1 medium onion, diced
1 potato, diced
1/2 cup thinly sliced, carrots
6 Tbsp. flour
1/2 tsp. salt
1/2 tsp. pepper
2 1/2 cups chicken stock
2 cups diced boneless, skinless chicken (dice it raw)
2 pie crusts
In 2-quart saucepan, heat margarine until it melts, add onion, potato, and carrots and saute until tender. Sting in flour, salt, and pepper and mix quickly and well. Over medium heat, gradually stir in chicken stock, stirring constantly to made a thick, creamy sauce. Add chicken and peas. Pour entire mixture into a 2-quart casserole or into bottom pie crust.
Preheat oven to 350 degrees.
Place (other) crust over the mixture, piercing with forks near the center. Bake for 40 minutes, or until crust is browned.
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