Deep-dish chicken pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter |
| ⅓ | cup | Flour |
| 2¾ | cup | Chicken broth or bouillon |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 3½ | cup | Chicken, cooked and chopped |
| 8½ | ounce | Can peas |
| 3 | eaches | Eggs, hard-cooked and chopped |
| Pastry for one-crust pie | ||
| 1 | each | Egg, beaten with 1 tsp. water |
Directions
Melt butter over low heat; add flour and stir until smooth. Cook for 1 minute. Gradually add broth and cook over medium heat, stirring until mixture is thick and bubbly. Stir in salt, pepper, peas (undrained), chopped eggs and chicken. Spoon chicken mixture into a lightly greased 12x8x2" pan. Cut prepared pastry into strips and arrange on top of chicken mixture. Lightly brush pastry with egg mixture. Bake at 400 degrees for 40 minutes or until brown. Serves: 6 generous servings From: "Best Recipes" magazine Posted by: Debbie Carlson - Recipe Exchange
Submitted By DEBBIE CARLSON On 11-23-94