By NANCY ZAMBELL
For The Vista
The bug is going around! After going to a real estate conference in Nashville last week, I came down with a horrible case of bronchitis–I guess that’s what being in recirculated air with 750 other people will do for you!
I don’t yet have much of an appetite, but plain old meat-and-potato offerings are beginning to sound good to me. And this one fits the bill, and is pretty enough for company.
Old-Fashioned Chicken Potpie
1/3 c. butter
1/3 c. all-purpose flour
1 garlic clove, minced
1 medium onion, chopped
1⁄2 tsp. salt
1⁄4 tsp. pepper
1 1⁄2 c. water
2/3 c. milk
2 tsp. chicken bouillon granules
2 c. cubed cooked chicken
1 c. frozen mixed vegetables
2 refrigerated pie crusts
In a saucepan, melt butter. Stir in flour, garlic, onion, salt & pepper until blended. Gradually stir in the water, milk & bouillon. Bring to a boil; cook & stir for 2 minutes or until thickened. Remove from the heat. Stir in chicken & vegetables; set aside.
Put one pastry sheet in a 9” pie plate. Pour filling into crust. Put remaining crust on top & slice 1” slits across.
Bake at 425° for 30-35 minutes or until crust is golden brown & filling is bubbly. Let st& for 5 minutes before cutting. Yield: 6 servings.
Note: I have found that using rotisserie chicken gives the dish even more flavor.