Ingredients
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Instructions
Crust - Crust: Combine 1/4 teaspoon thyme, 1 teaspoon salt, 1/4 teaspoon garlic powder, and 1 1/2 cups all purpose flour.
- Cut 1 cup butter flavored shortening into the flour mixture. Add 1/2 cup sour cream to flour mixture; mix until incorporated.
- Shape into ball and refrigerate for 30 minutes.
Filling - Sauté the onions in 2 teaspoons of butter.
- In a large pan combine 1/8 teaspoon thyme, pepper, 3 tablespoons flour, and 2 1/2 tablespoons butter. Heat the mixture until smooth and bubbly.
- Combine the chicken broth, 1/2 cup sour cream, heavy cream, 1/2 teaspoon salt and 1/8 teaspoon garlic powder. Add to the flour mixture in the pan and cook over low-medium heat, stirring until heated and thickened.
- Add the carrots, peas and diced chicken to mixture. Keep warm on low heat while rolling out dough.
- Divide the dough into two equal pieces. Roll each out to form two piecrusts.
- Place one piecrust into a pie pan. Pour the chicken mixture into the piecrust; top with the remaining piecrust to form the upper crust. Slit a few holes in the top crust to allow steam to escape. Garnish with cut out crust pieces if desired.
- Bake the pie at 425 degrees for 35-40 minutes until crust is brown. Let the pie set for 15 minutes before serving. Garnish as desired.
Ingredients
Share this recipe with your friends!
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Instructions
Crust - Crust: Combine 1/4 teaspoon thyme, 1 teaspoon salt, 1/4 teaspoon garlic powder, and 1 1/2 cups all purpose flour.
- Cut 1 cup butter flavored shortening into the flour mixture. Add 1/2 cup sour cream to flour mixture; mix until incorporated.
- Shape into ball and refrigerate for 30 minutes.
Filling - Sauté the onions in 2 teaspoons of butter.
- In a large pan combine 1/8 teaspoon thyme, pepper, 3 tablespoons flour, and 2 1/2 tablespoons butter. Heat the mixture until smooth and bubbly.
- Combine the chicken broth, 1/2 cup sour cream, heavy cream, 1/2 teaspoon salt and 1/8 teaspoon garlic powder. Add to the flour mixture in the pan and cook over low-medium heat, stirring until heated and thickened.
- Add the carrots, peas and diced chicken to mixture. Keep warm on low heat while rolling out dough.
- Divide the dough into two equal pieces. Roll each out to form two piecrusts.
- Place one piecrust into a pie pan. Pour the chicken mixture into the piecrust; top with the remaining piecrust to form the upper crust. Slit a few holes in the top crust to allow steam to escape. Garnish with cut out crust pieces if desired.
- Bake the pie at 425 degrees for 35-40 minutes until crust is brown. Let the pie set for 15 minutes before serving. Garnish as desired.
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