I was going to wait until tomorrow to post this, but it was so good, I couldn't wait to share. This recipe takes a little more time to prepare, but I promise you, it's worth it!
Ingredients
- 2 ready to bake 9-inch pie crusts
- 1/4 cup of cooking oil (I used Canola)
- 1/4 cup of all purpose flour
- 4 chicken bouillon cubes
- 1/4 tsp of black pepper
- 4 cups of water
- 4 boneless chicken breast (uncooked)
- 2 cups of chopped or shredded carrots
- 1 cup of frozen chopped potatoes
- 1/2 cup chopped onions
- 1/2 cup fresh or frozen corn
- 1 cup of kale
- 2 cups of green beans
Directions
Preheat oven to 350° degrees.
Heat a 10"-12" skillet on medium heat. Add the cooking oil and flour and stir until well blended. Let the mixture cook until it's golden brown. Once the mixture is brown, stir in the four cups of water along with the bouillon cubes and black pepper. Add the chicken, carrots, and potatoes to the skillet and cook for 20 minutes or until the chicken is done. Stir the mixture about every five minutes to keep the ingredients blended.
While the chicken is cooking, take one of the prepared crusts and place it along the bottom and side of a 13"x 9" lightly greased cooking pan.
Once the chicken is done remove it from the skillet and chop it into cubes and add it back to the mixture. Add the remaining ingredients to the cooked mixture and cook for 5 minutes or until the sauce has cooked to a thickened consistency.
When the chicken and vegetable mixture is done, transfer it to the cooking pan with the pie crust. After the mixture has been added, place the other pie crust on top (you may have to pinch or stretch the sides of the crust to make it fit properly). Use a fork to poke holes in the the top crust so that air can escape. Cook for 30 - 35 minutes, or until the crust is golden brown. Cool for 10 minutes and enjoy! Makes 6 - 8 servings.
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