3 cups shredded chicken breats
1 pie crust
1/3 cup butter
1/3 cup chopped onion (I use less)
1/3 cup flour
1 tsp salt
1/2 tsp pepper
1 1/2 cup chicken broth
2/3 cup milk
2 cups frozen peas and carrots
1 cup frozen corn
1 tsp dill
1 tsp sage
Heat oven to 425
Melt butter in sauce pan, add onion. Cook until tender. Add flour, salt, pepper. Stir in broth and milk - cooking and stirring until bubbly & thick.
Add chicken & veggies & seasoning. Spoon into pie crust. Bake for 30-40 minutes.
(also great to make & freeze before baking)
No comments:
Post a Comment