Source: Jen G.
Pillsbury Refrigerated Pie Crusts (2)
1 C Sliced Carrots
1 C sliced celery
1 C frozen peas
1 C chopped onion
1 C Sliced Carrots
1 C sliced celery
1 C frozen peas
1 C chopped onion
4 boneless, skinless chicken breasts/turkey
5 Tbsp butter
5 Tbsp flour
2 1/2 C chicken broth
2/3 C milk
1/2 tsp salt
Dash pepper
1 egg white, beaten
Preheat oven to 425 and start on filling by steaming the vegetables. Steam the carrots and celery for 5 mins. Add frozen peas and onions and continue to steam for an additional 10-12 mins until carrots are tender. (Or steam frozen veggies in the microwave)
In large saucepan, melt the butter over medium heat, then add the flour and whisk together until smooth. Don't let it brown - keep it a blonde roux. Add the chicken broth and milk and continue stirring over high heat until the mixture comes to a boil. Cook for an additional minute or so until thick, then reduce the heat to low.
Cut chicken into large bite-size chunks and add them to the sauce. Add the salt and a dash of pepper.
Add the steamed vegetables to the sauce and simmer the mixture over medium/low heat for 4-5 mins.
As the filling simmers, roll out dough and put in pie pan.
Spoon the chicken and vegetables filling into pie pan and carefully cover with the remaining crust. Form the crust edge, sealing insides. Brush with egg white. Cut slits in top pie crust.
Bake pie on cookie sheet for 30-45 mins or until the crust is light brown. Use tin foil to protect edges from burning if needed.
5 Tbsp butter
5 Tbsp flour
2 1/2 C chicken broth
2/3 C milk
1/2 tsp salt
Dash pepper
1 egg white, beaten
Preheat oven to 425 and start on filling by steaming the vegetables. Steam the carrots and celery for 5 mins. Add frozen peas and onions and continue to steam for an additional 10-12 mins until carrots are tender. (Or steam frozen veggies in the microwave)
In large saucepan, melt the butter over medium heat, then add the flour and whisk together until smooth. Don't let it brown - keep it a blonde roux. Add the chicken broth and milk and continue stirring over high heat until the mixture comes to a boil. Cook for an additional minute or so until thick, then reduce the heat to low.
Cut chicken into large bite-size chunks and add them to the sauce. Add the salt and a dash of pepper.
Add the steamed vegetables to the sauce and simmer the mixture over medium/low heat for 4-5 mins.
As the filling simmers, roll out dough and put in pie pan.
Spoon the chicken and vegetables filling into pie pan and carefully cover with the remaining crust. Form the crust edge, sealing insides. Brush with egg white. Cut slits in top pie crust.
Bake pie on cookie sheet for 30-45 mins or until the crust is light brown. Use tin foil to protect edges from burning if needed.
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