Chicken Pot Tarts
On January 12, 2006 in Unsorted
4 tablespoons butter
1/4 cup onion, chopped
4 tablespoons flour
2 chicken breasts, cooked
3 cups chicken broth
2 medium carrots, chopped
1 cup peas
1 cup corn
1-1/2 tablespoons dried sage
2 teaspoons ground black pepper
- Melt the butter in a sauce pan.
- Add the onion and saute until soft.
- Add the flour and whisk until the mixture bubbles.
- Gradually add the broth, stirring until the sauce is thick and smooth.
- Add the chicken, vegetables and seasoning and simmer until mixture reduces slightly.
- Remove from heat and refridgerate.
- Once cooled, add to prepared 9" pie crust and bake at 375 degrees for 30-40 minutes.
Makes 1 pie or undetermined amount of tarts