CLASSIC CHICKEN POTPIE FOR DINNER


Ingredients

  • 3 cups frozen mixed vegetables (about 16 ounces), thawed
  • 2-1/4 cups cubed cooked chicken
  • 1 cup frozen pearl onions, thawed
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon dried thyme
  • 1 can (14-1/2 ounces) chicken broth
  • 2 teaspoons chicken bouillon granules
  • Pastry for single-crust pie (9 inches)

Directions

  1. Preheat oven to 450°. In a greased deep 2-1/2-qt. baking dish, combine first four ingredients.
  2. In a small saucepan, melt butter over medium heat. Stir in flour and thyme until blended; gradually whisk in broth and bouillon. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Pour over vegetable mixture.
  3. Roll pastry dough to fit top of dish; place over filling. Trim and flute edge. Cut slits in top.
  4. Bake until golden brown and filling is heated through, 18-20 minutes. Let stand 5 minutes before serving.


Recipe source: tasteofhome

0 Response to "CLASSIC CHICKEN POTPIE FOR DINNER"

Post a Comment

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel