Mommy modified recipe
1/4 C. butter
2 TB minced onion, rejuvenated
7 TB flour
3 C. chicken broth
1/2 tsp. thyme
1/2 C frozen peas, cooked
1 C frozen corn, cooked
1/2 C. frozen carrots, cooked
1 C. frozen hashbrowns, thawed but not cooked
2 C. chicken, cooked and cubed
1 refrigerated pie crust, thawed (If frozen, takes 60-90 min. to thaw)
Preheat over to 400 degrees. Cook and cube the chicken.
Rejuvenate the minced onion in 4 TB of cold water. Set hashbrowns out to thaw.
Put water on to boil to cook the frozen veggies. When water boils, add all the vegetables and bring water back to a boil. Cook for 3-5 minutes. Drain and set aside.
In a saucepan melt the butter. Add the onion and sauté. Sprinkle the flour over the onion mixture and stir with a whisk. Add the chicken broth and stir well to make sure there are no flour lumps. Stir in thyme.
Heat over medium heat until boiling and thickened, stirring frequently.
Add peas, carrots, corn, hashbrowns, and chicken to the gravy. Boil for a minute or two. Pour into a 9 inch pie dish or cast iron skillet. Place pie crust on top. Pinch edges under then press the crust with a fork to seal it well. Cut small slits with a knife to allow steam to escape.
Bake at 400 degrees for 15 minutes. Cover the edges of the crust with foil and cook for 5-10 minutes longer or until crust is brown. Remove pie from oven and allow it to sit for 5-10 minutes for the gravy to firm back up.
At one point Daniel declared this his favorite meal. It is a favorite with all of Team Southerland. We are now having to double this recipe. I think we need to make this again soon! Mommy will sometimes cook up a bunch of chicken, cube it, and put it in the freezer. That cuts down on the prep time for a meal like this one. Anything you can do ahead of time makes dinner prep easier and quicker so you don't have to spend a lot of extra time in the kitchen each evening.
Love Always,
Mommy
