4 tablespoons butter
¼ cup onion, finely chopped
¼ teaspoon dried basil
1/8 teaspoon dried thyme
1/8 teaspoon celery salt
1 pinch of garlic powder
¼ teaspoon fresh ground black pepper
1/3 cup all-purpose flour
2 cups 1% milk
2 cups half & half (can lighten things up by using all milk)
3 chicken bullion cubes (4 might be better--I'm trying to reduce sodium)
2-3 cups cooked chicken, shredded, diced, or sliced (I used the breast & thigh meat from a store-bought roasted chicken & it was FANtastic.)
2 cups diced cooked potato
1 ½ cups mixed vegetables, cooked
1 batch of pie crust cut into cracker-sized pieces & baked (see below)
Directions:
In a large pot or dutch oven over medium-high heat, melt
butter and sauté onions until soft. Add
basil, thyme, black pepper, celery salt,
& garlic powder. Stir and sauté for
a minute. Add flour and stir for about
another minute.
Gradually whisk in milk
and half & half, making sure to whisk out lumps. Add bullion cubes and continue to whisk until
liquid comes to a simmer and thickens.
Stir in chicken & vegetables.
Turn heat to low and simmer for 10-15 minutes, stirring occasionally.
Serve hot with pie crust pieces. Makes 4-5 servings.
Pie Crust
(Note: you can also use store-bought refrigerated pie crust)
1 ¼ cups King Unbleached All-Purpose Flour
½ tsp salt
4 T butter
3 T Crisco
3 T ice cold water
flour for dusting
½ tsp salt
4 T butter
3 T Crisco
3 T ice cold water
flour for dusting
Directions:
Preheat oven to 400°F.
In a medium bowl, mix flour and salt. Cut 4 T butter into flour
until it looks like coarse meal, and then cut in Crisco until well blended. Add
ice cold water and stir with fork. Then use your hands to gently work the dough
into a ball. Flour a rectangular sheet
of wax paper, place dough ball in the middle, flour the ball, and cover with
another rectangular sheet of wax paper. Roll dough out to a thickness of about
1/8”. With a sharp knife or pizza
cutter, cut dough roughly into 2”x 2” squares.
You can also be creative and use cookie cutters to make cute shapes.
Place dough pieces on a parchment-lined cookie sheet. Prick each piece a few times with a
fork. Bake at 400°F for 11-13 minutes, or
until browned on the edges. Remove from
oven.
