Update my dinner status, I'm making this tonight.
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Heat the oil in a medium saucepan, add onion and saute over medium heat until tender. Stir in flour, bouillon granules, parsley, thyme, salt and pepper. Stir in milk and water. Cook over moderate heat, stirring, until thick and bubbly. Stir in chicken, vegetables and potatoes. Set aside.
Preheat oven to 425. Put pie crust in 9 inch pie plate as directed. Fill with chicken mixture and cover with remaining crust. Flute edges, cut vent slits in top crust. Place in oven and immediately reduce temperature to 325.
Bake 55-65 minutes until filling is hot and crust is golden brown. Let stand for 10 minutes before slicing and serving.
