Budget-smart Chicken Pie |
| Name: |
Darlene Pipinich |
| Base: |
Elmendorf AFB |
| Recipe: |
1 recipe pastry for a 9 inch double crust pie
1 large carrot, shredded
1 large potato, shredded
1 teaspoon dried minced onion
2 tablespoons margarine
2 cups cubed, cooked chicken
1/2 cup chicken broth
1 teaspoon salt
1/2 teaspoon ground black pepper
Directions
1 Preheat oven to 350 degrees F (175 degrees C.) Divide dough into 2 pieces and shape into balls. Roll out one ball of dough to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
2 In a large saucepan, saute the shredded carrot, potato and minced onion until soft. Remove from heat and alow to cool.
3 Mix in the chopped chicken, chicken broth, salt and pepper. Pour into bottom crust. Cover with top crust, seal and crimp edges.
4 Bake in the preheated oven for 20 to 25 minutes, or until golden brown.
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