Pastry for 9" pie crust
2 C chicken, cooked and cubed
1/2 C chicken broth
1/2 C non-dairy liquid creamer
2 T butter
1 onion, chopped (have used minced onion)
2 T flour
1/4 tsp salt
1/4 tsp pepper
1/4 tsp thyme (has a strong flavor - this is optional)
10 oz frozen peas and carrots
Preheat oven to 425 degrees.
Line pie pan with pastry and refrigerate until ready.
Melt butter, and saute onions until golden.
Blend in flour, salt, pepper, and thyme. Cook over low heat for 1 minute.
Stir in chicken broth and non-dairy creamer. Heat to boiling and boil 1 minute, stirring constantly. Stir in chicken and vegetables. Allow to cool 10 minutes.
Pour into pastry lined pan. Cover with pastry top, seal edges, and cut to allow venting.
Bake 35 - 40 minutes or until golden brown.
I have also added small chunks of potatoes. Made a double batch and only added enough thyme for one batch and I liked it better. So maybe don't use the thyme or not as much.
2 C chicken, cooked and cubed
1/2 C chicken broth
1/2 C non-dairy liquid creamer
2 T butter
1 onion, chopped (have used minced onion)
2 T flour
1/4 tsp salt
1/4 tsp pepper
1/4 tsp thyme (has a strong flavor - this is optional)
10 oz frozen peas and carrots
Preheat oven to 425 degrees.
Line pie pan with pastry and refrigerate until ready.
Melt butter, and saute onions until golden.
Blend in flour, salt, pepper, and thyme. Cook over low heat for 1 minute.
Stir in chicken broth and non-dairy creamer. Heat to boiling and boil 1 minute, stirring constantly. Stir in chicken and vegetables. Allow to cool 10 minutes.
Pour into pastry lined pan. Cover with pastry top, seal edges, and cut to allow venting.
Bake 35 - 40 minutes or until golden brown.
I have also added small chunks of potatoes. Made a double batch and only added enough thyme for one batch and I liked it better. So maybe don't use the thyme or not as much.
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