Recipe - Garden Harvest Chicken Pie

1 Pie crust (9 inch); unbaked
1 tablespoon Butter
1 md Onion; thinly cut or sliced up
2 tablespoon Allpurpose flour; + 1
teaspoon
2 tablespoon Chicken bouillon; granules
One half teaspoon Thyme; dried
One fourth teaspoon Pepper
1 1/3 cup Milk, skim
2 cup Potatoes; cubed, cooked
2 cup Chicken breasts without
skin; cubed, cooked
Three fourths cup Frozen peas; thawed
Three fourths cup Frozen corn kernels; thawed
Three fourths cup Frozen carrots; thawed
1 tablespoon Parsley; fresh, snipped

In 3quart saucepan over medium heat, melt buttter. Add onion, cook,
stirring often until tender. Combine flour, bouillon, thyme and pepper and
stir into onion mixture. Cook, stirring often, 1 minute. Stir in milk
gradually; cook and stir until mixture thickens. Remove from heat and stir
in potatoes, chicken, vegetables and parsley. Spoon hot filling into
prepared crust. Cover with top crust, seal edges and cut slits into top
crust to allow steam to escape during baking. Bake at 375 degrees 45
minutes to 1 hour, or until filling begins to bubble and crust edges are
brown.
Recipe By : Newspaper

Posted to MCRecipe Digest V1 #227

Date: Fri, 27 Sep 1996 13:12:32 0400

From: jjndonug@sojourn.com (Julie Donnelly)