Chicken Pie
- 3 medium onions
- 2 carrots, diced
- 1 cup frozen peas
- 3 chicken stock cubes
- 1.5 cups boiling water
- 3 tablespoons butter
- 3 tablespoons flour
- 375ml tin evaporated milk
- 3 cups diced cooked chicken
- Pepper and Pinch of nutmeg
Simmer onions, carrots and peas in stock cubes and the boiling water
for 10 minutes. Drain - save 1 cup of the stock.
Melt butter in saucepan add flour and cook for 1 minute. Gradually
stir in the evaporated milk and stock. Bring to boil then reduce heat
and cook for 3 minutes. Stir in vegetables and pepper and pinch of
nutmeg. Put in pie dish and top with pastry. Bake at 200 degrees C
for 20 minutes or the pastry is brown.