Hearty Chicken Pie
- 1 c. cubed butternut squash
- 1 c. quartered zucchini slices
- 1 c. coarsely chopped onion
- 3 c. cooked and cubed chicken
- 1 can (5 oz.) evaporated milk
- 1/3 c. cornstarch
- 1 tsp. poultry seasoning
- 1 tsp. flavor enhancer (monosodium glutamate)
- 1/3 c. sunflower kernels
- 2 deep dish pie crust shells, thawed
- toasted butternut squash seeds (optional; see note)
- Preheat oven to 375u0b0.
- In a small saucepan cover butternut squash with water and cook 8 minutes; drain, reserving 3/4 cup liquid.
- In a large bowl, combine squash, zucchini, onion and chicken.
- In a small saucepan combine evaporated milk and cornstarch.
- Add poultry seasoning and flavor enhancer.
- Stirring constantly over low heat, add reserved liquid and cook until slightly thickened.
- Pour sauce over chicken mixture; fold in sunflower kernels.
- Pour into unbaked pie crust and top with second shell, punching edges together.
- Sprinkle top with toasted butternut squash seeds, if desired.
- Bake 45 minutes.
- Let stand 15 minutes before serving.
butternut squash, zucchini, onion, chicken, milk, cornstarch, poultry seasoning, flavor, sunflower kernels, dish pie crust
Taken from www.cookbooks.com/Recipe-Details.aspx?id=708533 (may not work)