2 Pie Shells  (for fast and easy take Tenderflake deep dish and place the second shell over top of bottom to create the top crust)

4 tbsp butter

2 tbsp flour

½ tsp coarse salt

¼ tsp coarse pepper

1/4 cup chopped green beans

¼ cup celery coarsely chopped

¼ cup carrots diced large

¼ cup zucchini diced medium

10 white mushrooms quartered

1 medium red pepper coarsely diced

½ cup coarsely diced sweet onion

1 cup chicken broth

¼ cup cream

2 cups cooked chicken breast diced

1 tbsp fresh parsley chopped fine

1 tsp fresh thyme chopped fine

1 tsp fresh chives chopped fine

1tsp butter melted


Preheat over to 425 degrees

Melt 2tbsp butter over medium heat, add vegetables starting with the harder veggies.  Add red pepper and mushrooms about 2 minutes after the other veggies, cook for about a total of 5 minutes.   Melt rest of butter in pan, Stir in dry ingredients cook until smooth.  Add broth and milk.  Bring to a boil, boil for one minute stirring constantly.

Stir in vegetables, thyme and chives.  Mix together.   Pour into bottom pie crust, sprinkle parsley, salt and pepper over top.  Cover with top crust make 2-3 slits in top crust.  Brush melted butter on crust, Bake 35-40 minutes. 

Serves 4-6

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