Ingredients
- 2 cups Potatoes (peeled)
- 1 3/4 cups Carrots (sliced)
- 1 cup Butter
- 2/3 cup Onion (chopped)
- 1 cup Plain flour
- 1 3/4 teaspoon Salt
- 1 teaspoon Thyme (dried)
- 3/4 teaspoon Black pepper
- 3 cups Chicken Broth
- 1 1/2 cup Milk
- 4 cups Chicken Breast (cooked and cut into cubes)
- 1 cup Peas (frozen)
- 1 cup Corn (frozen)
- 4 sheets Pastry (pie crust pastry)
Instructions
- Preheat oven to 220°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.
- In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato-carrot mixture; remove from heat.
- Unroll a pie crust into each of two 9-in. pie plates; trim crusts even with rims of plates. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops.
- Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
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