CHICKEN POT PIE CASSEROLE
Source of Recipe
PEGGY
List of Ingredients
3 med chicken breasts (or turkey), cooked and cubed
1/4 cup butter
1/3 cup flour
1 small onion, chopped
1/4 tsp. pepper
1 1/2 cups chicken broth
1/2 cup milk
12-ounce package frozen mixed vegetables, cooked
1/4 cup chicken gravy (optional)
2 regrigerated pie crusts
Recipe
Preheat oven to 425 degrees. Take out pie crusts to get to room temperature. In saucepan, simmer butter and onion till soft. Stir in flour and pepper, and cook till bubbly. Slowly stir in broth and milk,
a little at a time... heat to boil, stirring constantly.
Boil 1 minute. Add chicken, veggies, and gravy. Unroll
1st pie crust, cut into 4 pieces sections, then cover
bottom of a 9x13 baking dish. Spoon chicken filling over
crust. Unroll 2nd crust and slice into 3/4" strips.
Lay 1/2 of the strips on a diagonal in one direction
about 1/2" apart and longest strips in the middle. Lay
the other 1/2 of the strips in the other direction to
cover creating a lattice effect like a pie. Bake on a
cookie sheet 40-45 minutes or until crust is golden brown.
Let stand apx 10 minutes before serving.
* You could also just lay the entire top crust over
filling in one piece and just cut several slits in the
top. Or, if using 2 frozen round pie crusts with tin
fill first one, then invert the 2nd one to cover and
remove tin. Press together to seal and cut several slits
in the top to vent.
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