Serves: 6
Total Calories: 300
Preheat oven to 450°.
In a medium saucepan over medium heat, melt butter or margarine. Add flour. Cook and stir for 1 to 2 minutes. Add broth and 1 1/4 cups milk. Stirring, bring to a boil and boil until thickened. Stir in sage, thyme, salt and pepper.
Stir in chicken, carrots, green beans and onions. Pour into a 10-inch deep-dish pie plate. If making ahead, cover and refrigerate up to 24 hours.
Bake for 10 to 20 minutes or until very bubbly and hot in center. Removefrom oven. Stir mixture.
Meanwhile, prepare pastry. On a lightly floured surface, roll into a circle, about 1 inch larger than pie plate. Place over filling. Trim pastry and flute edge cut several slits to allow steam to escape. Decorate top if desired. Brush with 2 teaspoons milk.
Bake for 15 to 20 minutes or until crust is golden brown.
This Down Home Chicken Pie recipe is from the Fixin' Chicken 101 Ways Cookbook. Download this Cookbook today.
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