1 Cooked Rotisserie Chicken from Costco (removed from bone cut into cubes)
5 cups of Chicken Stock and 2 Chick Bullion cubes
1 1/2 Sticks of Butter
1 Large Onion (diced)
3/4 cup Flour
2 tsp salt
1/2 tsp pepper
1/4 cup Heavy Cream
1 10 oz bag of Frozen Peas / Carrots
1/2 Cup of Fresh Parsley (minced)
1 Cup Frozen mini onions
Frozen Pie Crust (Sliced and woven to fit over ramekins)
Directions:
- Cut up a costco rotisserie chicken into small chunks.
- In a small saucepan, heat chicken stock and dissolve bullion cubes into the stock.
- In a Dutch-Oven, melt the butter and then sauté onion until translucent.
- Add flour and cook on low-med heat constantly stirring for 2 minutes.
- Add the hot chicken stock to the Dutch-Oven while stirring.
- Simmer on low heat for 5 minutes and stir occasionally until sauce thickens.
- Add salt, pepper, and cream to the mixture.
- Add peas / carrots, parsley, mini onions and costco chicken to the pot. Mix well.
- Fill ramekins with filling and cover with slices of pie crust.
- Broil for 2-3 minutes until crust is cooked thoroughly.
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