3 cups diced, cooked chicken
6 Tbs. butter
3 Tbs. chopped onions
1 Tbs. chopped green pepper
4 Tbs. chopped celery
1/2 cup chopped carrots
1/2 cup fresh green peas
6 Tbs. flour
1 3/4 cups “double rich” chicken broth
2/3 cup milk
Salt and pepper to taste
Pie crust for 4 small pie tins – top and bottom crusts
Preparation:
Prepare crust and line pie pans. Prepare top crusts and set aside.
Melt butter and sauté vegetables. Off the heat, add flour and stir until a smooth paste. Put on heat and add broth and milk, whisking until thick and smooth. Add chicken, salt and pepper. Fill prepared pie tins and cover with top crusts. Seal and flute the edges. Add steam holes to top crust with the tip of a sharp knife. Bake at 425˚ for 35 minutes.
Variation:
Substitute beef, turkey or ham for the chicken.
Melanie, Caya, and Noah, Eric, Danny, Ethan, and Benjamin(Our kids and Grandkids)
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