- 1 [10-ounce / 284-mL] can chicken broth
- 1/2 cup [125 mL] broccoli flowerets
- 1/2 cup [125 mL] cauliflower flowerets
- 1/2 cup [125 mL] peeled potato dices
- 1/2 cup [125 mL] peeled carrot dices
- 1/2 cup [125 mL] chopped onion or dried onion flakes [= to approximately 1 onion]
- 1/2 cup [125 mL] celery stalk dices
- 3 tablespoons [45 mL] butter
- 3 tablespoons [45 mL] flour
- 1 [10-ounce / 284-mL] can cream of chicken soup
- 1/2 chicken, cooked, skinned, boned and cut into large cubes
- Salt and pepper
- 1 pie pastry shell
|
- Bring chicken broth to a boil.
- Add and boil together broccoli flowerets, cauliflower flowerets, potato dices, carrot dices, chopped onion or onion flakes and celery dices for 5 minutes; reserve.
- Into a clean casserole, melt butter; whip in flour.
- Well stir in cream of chicken soup; mix in chicken cubes, until smooth.
- Delicately mix in chicken broth/vegetables mixture.
- Season to taste; stir delicately, until smooth.
- Pour into a deep oven-safe dish; top with pastry shell.
- Bake into a preheated 425°F [220°C] oven, for 20 to 30 minutes.
|
