Ingredients Jump to Instructions ↓

  1. 1 package (16 ounces) frozen mixed vegetables, thawed 2-1/4 cups cubed cooked chicken 1 cup frozen pearl onions, thawed 1 jar (4-1/2 ounces) sliced mushrooms, drained 1/4 cup butter 1/4 cup all-purpose flour 3/4 teaspoon dried thyme 1 can (14-1/2 ounces) chicken broth 2 teaspoons chicken bouillon granules Pastry for single-crust pie (9 inches)

Instructions Jump to Ingredients ↑

  1. In a greased deep 2-1/2-qt. baking dish, combine the vegetables, chicken, onions and mushrooms; set aside. In a small saucepan, melt butter. Stir in flour and thyme until smooth. Gradually add broth and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over vegetable mixture. Roll out pastry to fit top of dish. Place over filling; trim and flute edges. Cut slits in top. Bake at 450° for 18-20 minutes or until golden brown. Let stand for 5 minutes before cutting. Yield: 6-8 servings.


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