1/2 cup fresh green beans, trimmed or 1/2 cup frozen peas
2-3 carrots, diced
2 cups water
2 Tablespoons poultry seasoning
2 cubes chicken bouillon
2-3 small potatoes, diced & peeled (or 1 can diced potatoes)
3 Tablespoons all-purpose flour
1/2 cup milk
1 lb chicken, cooked and cubed
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Let's Make It
Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust and press into a 10 inch pie plate and set aside. Melt 2 tablespoons butter in a large skillet over medium heat and saute onion, celery, green beans and carrots. Cook until vegetables are tender. Stir in water, poultry seasoning and bouillon cubes and bring to a boil. Add potatoes and cook until tender, yet firm.
In a medium saucepan, melt the remaining 2 Tablespoons of butter over medium heat. Stir in flour and brown. Add milk and heat through. Stir the flour mixture into the vegetable mixture and cook until slightly thickened. Add chicken and heat through. Cool just a bit, and then pour mixture into the unbaked pie crust. (Be sure you don't overfill your pie crust.) Roll out top crust and place on top of filling. Flute the edges and make four slits in top to vent steam. For a golden crust, brush crust with 1 egg white mixed with 1 Tablespoon water.
Bake in preheated oven 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake for 25 minutes, or until golden. If you find crust browning to quickly, cover lightly with foil.