Garden harvest chicken pie

 
                         Garden Harvest Chicken Pie
 
 Recipe By     : Newspaper
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main Dishes                      Pies & Pastry
                 Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    pie crust  (9 inch) -- unbaked
    1      tablespoon    butter
    1      medium        onion -- thinly sliced
    2      tablespoons   all-purpose flour -- + 1 teaspoon
    2      tablespoons   chicken bouillon -- granules
      1/2  teaspoon      thyme -- dried
      1/4  teaspoon      pepper
    1 1/3  cups          milk, skim
    2      cups          potatoes -- cubed, cooked
    2      cups          chicken breasts without skin -- cubed, cooked
      3/4  cup           frozen peas -- thawed
      3/4  cup           frozen corn kernels -- thawed
      3/4  cup           frozen carrots -- thawed
    1      tablespoon    parsley -- fresh, snipped
 
 In 3-quart saucepan over medium heat, melt buttter.  Add onion, cook, 
 stirring often until tender.  Combine flour, bouillon, thyme and pepper 
 and stir into onion mixture.  Cook, stirring often, 1 minute. Stir in milk 
 gradually; cook and stir until mixture thickens.  Remove from heat and 
 stir in potatoes, chicken, vegetables and parsley.  Spoon hot filling into 
 prepared crust.  Cover with top crust, seal edges and cut slits into top 
 crust to allow steam to escape during baking.  Bake at 375 degrees 45 
 minutes to 1 hour, or until filling begins to bubble and crust edges are 
 brown.
 
 
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