Ingredients
- 1 cup dehydrated cubed or sliced potatoes
- 1/2 cup dehydrated peas
- 1/2 cup dehydrated sliced carrots
- 1/4 cup dehydrated chopped celery
- 1/4 cup dehydrated sliced onions
- 3 chicken bouillon cubes, crushed
- 2 tablespoons all-purpose flour
- 6 cups water
- 2 cups cubed cooked chicken
- 2 frozen 9-inch deep-dish pie crusts, defrosted
- 1 large egg, lightly beaten
Ingredients
macros
Instructions
- Preheat the oven to 400°F.
- In a large saucepan, combine the dehydrated ingredients, sprinkle over the crushed bouillon cubes and flour, and pour in the water. Cover and let simmer over medium heat, stirring occasionally, until thickened, about 45 minutes. During the last 10 minutes or so of cooking, stir in the chicken to heat through.
- While the filling cooks, fit one of the crusts into a 9-inch deep-dish pie plate. When the filling is ready, pour it into the crust. Place the other crust over it, trim the edges, and then seal them together, making a fluted edge. Cut several steam vents into the top crust and brush with the beaten egg. Bake until the crust is golden, about 40 minutes. (If the pie edge begins to brown too quickly, cover it with aluminum foil). Remove from the oven and let sit for 10 minutes before serving.
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