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Directions: Heat broth in a stock pot. Add veggies and simmer for fifteen minutes. Blend flour with milk and stir into broth. Stir over medium heat until thick. Add cheese, chicken, and seasonings. Add more seasonings if desired. Spoon into casserole dish. Place crust over top, slit, and bake at 425 degrees for 40 minutes.
| Ingredients:
1 Ounce(s) salt
2 54/625 Pound(s) diced, cooked chicken breast
1 27/625 Pound(s) shredded cheddar cheese
3/8 Quart(s) milk
163/1250 Pound(s) flour
1/2 chopped onion
1/2 chopped celery
1 sliced carrot
1 1/4 poultry seasoning
2 peeled baking potato
12 Ounce(s) chicken broth
1 refrigerated pie crust
1 Ounce(s) black pepper
2 Bunch(s) tarragon
Comments: One of our favorites... |
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