Chicken corn pie |
| Name: |
Paraskevi Karanikola-Mateer |
| Base: |
Luke AFB |
| Recipe: |
Makes one 9-inch pie, serves about 4-6
Ingredients:
2 chicken breasts, boiled
1 1/2 chicken stock
1/2 cup diced celery
1 carrot peeled and diced
1 medium potato peeled and diced
1 small chopped onion
1/2 stick butter or margarine
1/4 cup all purpose flour
1 10once frozen package corn kernels
1/4 cup chopped parsley
1 package basic pastry dough for 9-inch pie
Salt, pepper to taste
Peaheat oven 425F
Cut the boiled chicken into chunks.
Place the chicken stock, celery, carrot, potato, and chopped onion in a small saucepan over medium heat and simmer until the vegetables are tender about 7-12 minutes. (You can always add some water or more chicken stock if you will notice that the vegetable mixture is too thick)
Melt butter or margarine in a small saucepan over medium heat and stir flour until smooth. Gradually stir a 1/2 cup of the stock into the butter mixture until smooth. Stir this mixture into vegetable mixture, and cook, stirring until thicked.
Add the corn, chicken, parsley to the vegetable mixture and stir to mix. Tranfer this mixture to the 9-inch pie dough.(Before you put it in the basic pastry dough, you can refrigerated at this point and bake it at another time)
Roll out the pastry dough tranfer the feeling in it, roll out the other pastry dough and top the pan. Make a couple holes with a knife. Bake the Chicken corn pie until the feeling is bubbly and the crust golden brown, 20-35 minutes.
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