Boiled vegetables (diced potatoes, carrots, celery, and bella mushrooms) in enough water to cover and added buillion cube; boiled 15 minutes. Drained vegetables, reserving broth. Separately, sauteed chicken with Italian seasoning. Add chicken to vegetables and set aside. Take same pan that cooked chicken and make roux (contains chicken juices already to add flavor) -- use the reserved broth in place of water. Combine roux with chicken and vegetable mix. Use Pillsbury refrigerated pie crust -- wash with egg white and bake for about 5 min. Spoon chicken and vegetable mixture into baked pie crust. Cover with second unbaked pie crust and slit top to allow steam to escape. Delicious.
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Boiled vegetables (diced potatoes, carrots, celery, and bella mushrooms) in enough water to...