- 1 [10-ounce / 284-mL] can chicken broth concentrate
- 1 [10-ounce / 284-mL] can water
- 1/2 cup [125 mL] broccoli flowerets
- 1/2 cup [125 mL] cauliflower flowerets
- 1/2 cup [125 mL] potato dices
- 1/2 cup [125 mL] carrot dices
- 1/2 cup [125 mL] freshly minced onion, or dried equivalent to 1 onion
- 1/2 cup [125 mL] celery dices
- 3 tablespoons [45 g] butter
- 3 tablespoons [26.25 g] flour
- 1 [10-ounce / 284-mL] can cream of chicken soup concentrate
- 1/2 cup [125 mL] cooked chicken dices
- Salt and pepper, to taste
- 1 pastry shell
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- Bring chicken broth concentrate and water to a boil.
- Add and boil together broccoli flowerets, cauliflower flowerets, potato dices, carrot dices, minced onion and celery dices for 5 minutes.
- Preheat oven to 425°F [220°C].
- Into a clean casserole, melt butter then whip in flour.
- Thoroughly mix in cream of chicken soup concentrate, until smooth; mix in cooked chicken dices.
- Add chicken broth/vegetables mixture to chicken dices mixture.
- Salt, pepper, then mix until well blended.
- Transfer into a deep oven-safe casserole just large enough for the mixture.
- Cover mixture with pastry shell; seal edges then cut vents into pastry shell.
- Bake into preheated oven for 20 minutes.
- Lower oven temperature to 350°F [180°C].
- Bake for 30 minutes more, and serve.
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