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Chicken Corn Pie
Ingredients:
2 c. chicken broth
2 c. cooked chicken, diced
Some celery, chopped fine
Some carrot, chopped fine
4 c. fresh corn
Flour
Butter
2 hard- boiled eggs, opt.
Pinch of saffron
Parsley, salt, pepper to taste
1 top pie crust
2 c. chicken broth
2 c. cooked chicken, diced
Some celery, chopped fine
Some carrot, chopped fine
4 c. fresh corn
Flour
Butter
2 hard- boiled eggs, opt.
Pinch of saffron
Parsley, salt, pepper to taste
1 top pie crust
Directions:
Cook celery and carrots in chicken broth until tender, adding corn. When heated thoroughly, add mixture of melted butter and flour to thicken. Add a little at a time until right consistency is achieved. Add chicken, saffron, parsley, salt and pepper. Add sliced hard-boiled eggs, if desired. Place mixture in a 2 qt. casserole dish. Roll out pastry dough to right size to cover top of dish. Place on top and seal edges. Bake at 400 degrees until top crust is browned.
Cook celery and carrots in chicken broth until tender, adding corn. When heated thoroughly, add mixture of melted butter and flour to thicken. Add a little at a time until right consistency is achieved. Add chicken, saffron, parsley, salt and pepper. Add sliced hard-boiled eggs, if desired. Place mixture in a 2 qt. casserole dish. Roll out pastry dough to right size to cover top of dish. Place on top and seal edges. Bake at 400 degrees until top crust is browned.
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