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Instructions |
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Oven 425. Boil chicken, carrots, peas and celery for 15 minutes. Drain.
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Cook onions in butter until soft. Stir in flour, s/p. slowly stir in chicken broth and milk until thick. Removed from heat and set aside.
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Put chicken in bottom of pie crust and pour hot liquid on top. cover with top pie crust and seal edges. Make slits in top for steam.
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Bake 30-35 minutes until golden brown. Cool ten minutes.
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Originally Submitted
10/24/2011
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