 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
Our neighbors and a friend from back home are always after me to make those yummy potpies . That's all the encouragement I need, since we really like 'em, too!Ada May Smith, Citrus Springs, Florida. Ingredients:
1 package (16 ounces) frozen mixed vegetables, thawed |
2-1/4 cups cubed cooked chicken |
1 cup frozen pearl onions, thawed |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
1/4 cup butter |
1/4 cup king arthur unbleached all-purpose flour |
3/4 teaspoon dried thyme |
1 can (14-1/2 ounces) chicken broth |
2 teaspoons chicken bouillon granules |
pastry for single-crust pie (9 inches) |
Directions:
1. In a greased deep 2-1/2-qt. baking dish, combine the vegetables, chicken, onions and mushrooms; set aside. In a small saucepan, melt butter. Stir in flour and thyme until smooth. Gradually add broth and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over vegetable mixture.
2. Roll out pastry to fit top of dish. Place over filling; trim and flute edges. Cut slits in top. Bake at 450° for 18-20 minutes or until golden brown. Let stand for 5 minutes before cutting. Yield: 6-8 servings.
|
|