Chicken Pie
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| 1 Tbsp | cooking oil |
| 3 | chicken breast halves (skinless and boneless) |
| 1/4 cup | (1/2 stick) of butter |
| 1/2 cup | minced onion |
| 1/2 tsp | bottled, minced garlic |
| 1 can | chicken broth |
| 1/2 cup | frozen peas |
| 1/2 cup | julienned carrots |
| 1/2 cup | sliced celery |
| 1/4 cup | fresh snipped parsley |
| | salt, pepper and loose flour |
| 1 can | crescent rolls |
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| cut chicken breast meat into bite-sized pieces. melt butter and oil in |
| non-stick skillet. saute' chicken, onions, celery and carrots until |
| chicken is done and vegetables are tender. remove from skillet and set |
| aside. add enough flour to dripping in pan to make a roux or thin |
| paste. cook stirring constantly until paste becomes a rich light brown |
| color. add more butter if needed. add 1 can of chicken broth and |
| continue cooking until a nice medium sauce results. you might nee to |
| add a very little hot water if you let sauce get to thick. remove from |
| heat. stir chicken mixture into sauce. add garlic, peas and parsley. |
| pour into an 8" glass baking dish you have sprayed with non-stick spray. |
| top with crescent dough you've layed out on waxed paper and pinched the |
| seams together. sel dough all around baking dish. prick dough with |
| fork several times. bake as directed on crescent roll package. when it |
| gets nice and golden brown, remove from oven, let sit 10 minutes before |
| serving. serves 4 |
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| bonapetite' pattyg from mo. |
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| (ID: 8374) Mirror: rec.food.recipes: Wed, Mar 31, 2004 |