Chicken Pie
 
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
 
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 
 
bonapetite' pattyg from mo. 
 
 
 
 
-- 
(ID: 8374) Mirror: rec.food.recipes: Wed, Mar 31, 2004


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