Garden Harvest Chicken Pie

Yields:	1 pie
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	Preparation	20 minutes
	Cooking	1 hours
	Ready In	1 hours

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Ingredients

1	each	pie shell (9 inch)
1	tablespoon	butter
1	medium	onion	sliced
2	tablespoons	flour, all-purpose
2	tablespoons	chicken bouillon	granules
1/2	teaspoon	thyme	dried
1/4	teaspoon	black pepper
1 1/3	cups	milk, skim
2	cups	potatoes	cubed, cooked
2	cups	chicken breasts	cubed, cooked
3/4	cup	green peas	thawed
3/4	cup	corn kernels	thawed
3/4	cup	carrots	thawed
1	tablespoon	parsley leaves	fresh, snipped

Directions

In 3-quart saucepan over medium heat, melt buttter.

Add onion, cook, stirring often until tender.

Combine flour, bouillon, thyme and pepper and stir into onion mixture.

Cook, stirring often, 1 minute. Stir in milk gradually; cook and stir until mixture thickens.

Remove from heat and stir in potatoes, chicken, vegetables and parsley.

Spoon hot filling into prepared crust.

Cover with top crust, seal edges and cut slits into top crust to allow steam to escape during baking.

Bake at 375 degrees F. 45 minutes to 1 hour, or until filling begins to bubble and crust edges are brown.

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Member Review

Caribou Empanadas

This recipe is really good. It's not as messy as you think when first reading it. The meal, in the end tastes really marvelous, perfectly exemplifying the taste of real Chilean cuisine.