In a separate pot dissolve 1 bouillon cube into the chicken broth and set aside. Sautee onions in butter over medium-high heat to cook them down. Once onions have cooked for 5-7 minutes, slowly begin to add your flour, mixture should begin to thicken. (Feel free to add chicken stock as needed to reach desired consistency
Add frozen veggies, celery, chicken, and more broth if needed/desired. Next begin filling your baking dish, leaving about a half inch at the top for the crust. Gently roll the crust over each dish to desired shape ensuring that filling is completely covered, cut slits in the top of the dough and then prepare a light egg wash using 1 egg yolk and water. Brush the egg wash over the pie crust and set oven to bake at 350 degrees for 60 mins.
Be sure to cool thoroughly before serving and use an oven safe baking dish.
Ingredients
Directions
In a separate pot dissolve 1 bouillon cube into the chicken broth and set aside. Sautee onions in butter over medium-high heat to cook them down. Once onions have cooked for 5-7 minutes, slowly begin to add your flour, mixture should begin to thicken. (Feel free to add chicken stock as needed to reach desired consistency
Add frozen veggies, celery, chicken, and more broth if needed/desired. Next begin filling your baking dish, leaving about a half inch at the top for the crust. Gently roll the crust over each dish to desired shape ensuring that filling is completely covered, cut slits in the top of the dough and then prepare a light egg wash using 1 egg yolk and water. Brush the egg wash over the pie crust and set oven to bake at 350 degrees for 60 mins.
Be sure to cool thoroughly before serving and use an oven safe baking dish.