Busters Recipes

Chicken Pie
Makes 6 servings

4 Tbsp. butter or margarine
4 Tbsp. flour
1/2 t. salt
1/4 t. thyme
1 c. chicken broth
3/4 c. milk
2 c. cooked chicken
2 c. assorted cooked vegetables (potatoes, corn, peas, carrots, etc.)
1 unbaked double pie crust

Melt butter in medium saucepan. Add flour, salt and thyme. Cook until bubbly. Add broth and milk. Heat to boiling, stirring constantly. Boil 1 minute.

Stir in chicken and vegetables. Pour into pie crust. Place dough over top. Flute edges. Prick top of dough.

Bake at 425 degrees for 35 to 40 minutes.

NOTE: This is a great way to use up leftover turkey from holiday meals.

VARIATIONS: Add 1/2 c. onion just after melting the butter. You can also use 1 3/4 c. chicken broth instead of 1 cup broth and 3/4 c. milk.