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1/4 c Salted butter or margarine
1 c Diced white onions
1 c Yellow diced onions
1 c Red diced onions
1 c Sliced carrots
1 1/2 c Quartered mushrooms
3/4 c Diced red bell peppers
2 c Diced boneless cooked
-chicken
1 c Sliced celery
2/3 c White flour
-SAUCE-
1/4 c Wheat beer
3/4 c Cream
1 c Chicken broth
1 1/2 ts Chicken base
1 tb Fresh thyme; minced
1/8 Italian parsley; minced
2/3 c Fresh basil; chopped
1/4 ts Black pepper
3/4 ts Salt
1 ts Garlic; minced
1/2 c Sliced green onions
Prepared pie crust
Combine first set of ingredients, except flour, in a large, heavy saucepan.
Place over medium-high heat and cook for 10 minutes, stirring often. Add
flour and stirwell to combine with vegetables. Add sauce ingredients and
stir very well. Bring to a simmer, while stirring frequently. Let cook for
10 minutes after coming to a simmer.
Place 10 ounces of filling in each of six individual baking dishes. Set
aside to cool slightly. Place prepared pie crust over tops of cooled
filling and crimp around the edges to seal. Cut three small slits into the
top to let steam escape while baking. When pies are prepared, place in a
preheated 375 degree oven and bake for 15 to 20 minutes until crust is
browned. Serve immediately or cool, then reheat in a 350 degree oven for 15
to 20 minutes until hot. While reheating, you may need to cover loosely
with foil to prevent burning the crust. Makes 6 servings.
~-From the National Onion Association
Yields
1 Servings
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