Wednesday, November 5, 2008

Wednesday's Recipe

1/3 cup butter
1/3 cup flour
1/2 tsp salt
1/3 tsp pepper
1 3/4 cup chicken broth
1/2 cup milk
2 cups cooked chicken, cut up
1 1/2 cups frozen mixed veggies, thawed
1 package pillsbury pie crusts

1. Preheat oven to 425 degrees.
2. Remove pie crusts from refrigerator, set aside.
3. Melt butter in a non-stick skillet.
4. Stir in flour, salt and pepper until smooth and creamy.
5. Stir in milk. Keep stirring until thickened.
6. Remove from heat and gently stir in chicken and veggies.
7. Prepare pie crusts according to package directions.
8. Pour mixture into pie crust and top with second crust. Crimp edges and cut vents on top.
9. Bake at 425 degrees for approximately 30-40 minutes or until crust is brown and filling is bubbly.
Serves 5


A. If you have the skills [which apparently I lack] by all means use your own, homemade pie crusts. Then come to my house and teach me how to make it, please?

B. You don't have to have a whole two cups of chicken - sometimes I cheat and use less. It just depends on how much I have on hand. Same for the vegetables. The other ingredients are exact. Please don't scrimp.

C. This can be made ahead, covered and placed in the refrigerator until dinner. It also freezes well. I defrost it in the refrigerator before cooking.

D. You can use canned vegetables in place of frozen. Bonus, you can also use 1 can of chunk chicken in place of cooked chicken, which makes it really easy and very white meaty.
I usually make this during "Chicken Week" when I roast a chicken for dinner on Sunday, then use the remainder for stock and dinners for the rest of the week. I love being able to make 4 or 5 dinners out of one chicken. So economical!