Ressipy

by Margaret Beatty

Ingredients

• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup diced potato
• 1 cup diced carrot
• 1/3 cup butter
• 1/2 cup flour
• 2 cups chicken broth (or 2 c water + 2 tsp chicken bouillon)
• 1 cup milk
• 1 cup frozen peas
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 2 cups cooked diced chicken
• 1 pie crust

Instructions

1. Preheat oven to 400°. Spray 9x13” baking pan with non-stick cooking spray.
2. In saucepan, cook vegetables in small amount of water until tender. Drain liquid into measuring cup and add water and bouillon to make two cups broth. Turn vegetables into 9x13” pan.
3. Melt butter in saucepan. Whisk in flour. Whisk broth and milk into butter/flour mixture. Add salt and pepper. Bring to boil whisking frequently.
4. Add gravy and chicken to vegetables in 9x13” pan. Top with pie crust.
5. Bake at 400° for 30 minutes.