1 package Pillsbury refrigerator pie crusts
1 can chicken in water, drained
1 cup frozen very young, tender green peas
1 cup frozen very sweet corn
1 cup frozen sliced carrots
2 medium russet potatoes, peeled, and cubed
2 tablespoons flour
salt and pepper
canned or refrigerated chicken broth
Place washed potatoes in medium sauce pan, cover with chicken broth and bring to a boil. Add peas, carrots, and corn and return to a boil. Cover veggies with chicken broth. Add chicken and return to a boil. Mix flour with cool water to make a thick paste and add to chicken/vegetable mixture. Cook until mixture is thickened. Season with salt and pepper. Remove from heat.
Fit one crust into bottom of oven-proof casserole dish and pour chicken-veggie mixture into dish. Place the other crust on top and press edges of crust together. Cook in oven at 350 for approximately 45 minutes. Adjust temperature and time for convection oven.
Annie K and Sparky
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