A yummy vegetarian take on a traditional Betty Crocker Chicken Dinner Pie, brought to us by my son, Horatio!
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10 minutes making pie crust
20 minutes making filling
35 minutes baking
TOTAL: 65 minutes
2 Tbsp butter or margarine
2 Tbsp all-purpose flour
1 tsp salt
1/8 tsp ground pepper
1/8 tsp thyme (preferably ground)
1/2 cup water or broth
1/2 cup light or heavy cream
1 tsp Onion flavor Better Than Boullion
10 oz pkg frozen peas & carrots
10-12 oz pkg frozen pearl onions
Number of Servings
9" pie pan
Large saucepan (Horatio prefers a soup pot)
Aluminum foil or pie shield
Heat oven to 425°
Make pie crust for 2 crust pie (see Cindy's Favorite Pie Crust podcast), roll out 2/3 of it and fit into pie pan. Roll out top crust to have ready.
You might try adding a splash of white wine or a bit of mustard to the sauce, to give it a bright “edge”.