Ingredients
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1 cup broccoli, tops only
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1/2 cup celery, cubed
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3 tablespoons butter
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3 tablespoons flour
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3 cups milk or 3 cups half-and-half
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1 cup parmesan cheese, grated
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2 chicken bouillon cubes
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1 pastry for double-crust pie
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1 egg, beaten
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1/2 cup carrot, cubed
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1/4 cup leek, diced
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2 cups chicken tenderloins, uncooked
Instructions
- Preheat oven to 400 degrees.
- In boiling salted water, simmer chicken tenderlions, broccoli, carrots, celery, and leeks until chicken is fully cooked and vegetables are tender, but still firm (about 15 minutes).
- Drain well and set aside.
- In a medium sized skillet, melt butter and add flour.
- Cook for 5 minutes and add milk or half-and-half. Bring to a boil and simmer until thickened (about 10 minutes).
- Dissolve chicken boulillon cubes in 1/4 cup warm water and add to sauce. Blend in grated Parmesean che3ese and remove from heat.
- Add cooked chicken and vegetables and mix well.
- Pour mixture into a deep-dish pie plate and cover with pie dough. Seal edges well and brush top with beaten egg.
- Bake until crust is golden brown and the filling is hot (about 45 to 50 minutes). Brushing a little milk on the top of the pie dough before baking will give the crush a delightful color.