Ingredients
- 1 pound chicken, cooked (chopped up into bite size pieces)
- 2 cups frozen carrots and peas
- 1 (9 inch) pie pastry, unbaked
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/4 cups fat-free evaporated milk
- 1/8 cup grated parmesan cheese
- 1/2 teaspoon garlic powder
- 1/8 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- Salt and pepper, to taste
How to Make
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Step 1: Melt butter over medium-low heat in a sauce pan.
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Step 2: Stir in flour and garlic powder; cook for one minute while stirring.
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Step 3: Increase heat to medium-high and whisk in milk a bit at a time.
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Step 4: Add salt and pepper; bring to a boil.
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Step 5: Lower heat to medium-low; cook until thickened, about 5 minutes, whisking continually.
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Step 6: Stir in the parmesan cheese and add the chicken, carrots, peas and herbs and mix together well. You can add a bit of water to make this a bit creamier if you like.
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Step 7: Grease the bottom of a 9“ pie plate and pour the chicken mixture inside.
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Step 8: Top with the crust and press the edges down.
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Step 9: Cook in a preheated 400 degree Fahrenheit oven for 35 to 40 minutes, until crust is nicely browned.
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Step 10: Allow to cool about 5 minutes before slicing it up.
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Step 11: Serve.
We hope you enjoy this recipe!
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