| OLD-FASHIONED CREAMY CHICKEN PIE |
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6 servings Prep time: 30 minutes Bake time: 60 minutesFilling: 3 tablespoons CRISCO Oil 1 small onion, diced 2 tablespoons plus 1 teaspoon all-purpose flour 1 tablespoon instant chicken bouillon granules 1 tablespoon snipped fresh parsley OR 1 teaspoon dried 1/4 teaspoon dried thyme leaves 1/4 teaspoon pepper 1-1/3 cups milk 1 16 ounce bag frozen diced potatoes 1-1/2 cups cooked chicken or turkey, chopped 1 cup frozen mixed vegetables, thawed Crust: 9 -inch Crisco pastry for a double-crust pie Preheat oven to 425F. For filling, heat Crisco Oil in large saucepan on medium heat. Add onion; saute until tender. Stir in flour, bouillon granules, parsley, thyme and pepper. Stir in milk. Cook and stir on medium heat until thickened and bubbly. Remove from heat. Stir in potatoes, chicken and mixed vegetables. Prepare crust as directed for Classic Crisco Double Crust. Ease one pastry circle gently into pie plate. Add filling. Cover with other pastry circle. Trim and flute edges. Cut slits in top. Place in oven. Reduce temperature to 350F. Bake 45 to 60 minutes or until filling is hot and crust is flaky. |
