It's not posted anywhere, because it's a little flexible.
Make a roux of flour and butter/margarine. Add chicken stock, milk, and perhaps more flour until you have a chicken sauce. Bring to a boil, simmer briefly, then remove from heat. Fill a shallow casserole dish with a jar of pearl onions (drained), a can or two of mushrooms (drained), a can of small white potatoes (drained). Maybe other veggies if you have room (carrots, peas, etc.) Also a whole bunch of boneless cooked chicken morsels (2-3 cups?). Pour in the sauce. Cover with a piecrust (storebought will do fine). Prick the pie crust, and crimp the edges to control leakage. Bake 40-60 minutes at 375 F until the crust is nicely browned and crispy but not burnt.
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Date: 2009-11-28 03:04 am (UTC)Make a roux of flour and butter/margarine. Add chicken stock, milk, and perhaps more flour until you have a chicken sauce. Bring to a boil, simmer briefly, then remove from heat.
Fill a shallow casserole dish with a jar of pearl onions (drained), a can or two of mushrooms (drained), a can of small white potatoes (drained). Maybe other veggies if you have room (carrots, peas, etc.) Also a whole bunch of boneless cooked chicken morsels (2-3 cups?). Pour in the sauce. Cover with a piecrust (storebought will do fine). Prick the pie crust, and crimp the edges to control leakage. Bake 40-60 minutes at 375 F until the crust is nicely browned and crispy but not burnt.