This is a classic recipe from good ol' Betty Crocker's cookbook however, I've made a few changes to lighten it up and add some extra something to it. :) The traditional recipe uses peas/carrots mix only, more butter and more pie dough...
A few side notes: This is really easy to make...you can easily double/triple the recipe, assemble and freeze for baking later. I usually just take it out of the freezer, unwrap it, change the oven temp from 425 to 375-400 and bake as usual. It does take longer but turns out exactly the same as if you made it that day. I've also used left over rotisserie chicken and it turns out well too.
3/4 pkg of Trader Joe's organic foursome veggie mix (frozen)
1/4 cup butter or stick margarine
1/3 cup all-purpose flour
1/3 cup chopped onions
1/2 teaspoon salt
1/8 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk (1%)
2 1/2 to 3 cups cut-up cooked chicken or turkey
Pastry for 9-inch Two-Crust Pie (pre-bought if desired)...I usually only use enough dough for one pie crust to cut fat and calories...I don't miss it. I just add all ingredients in dish then top with dough...but either way its great.
1. Rinse frozen peas and carrots in cold water to separate; drain.
2. Melt butter in 2-quart saucepan over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
3. Heat oven to 425°.
4. Make pastry. Roll two-thirds of the pastry into 13-inch square. Ease into ungreased square pan, 9 ¥ 9 ¥ 2 inches. Pour chicken mixture into pastry-lined pan.
5. Roll remaining pastry into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on pastry. Turn edges of pastry under and flute.
6. Bake about 35 minutes or until golden brown.
No comments:
Post a Comment