---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Garden Harvest Chicken Pie
  Categories: Main dishes, Pies & past, Poultry
       Yield: 6 servings
  
  
         1    pie crust  (9 inch) --
   :          unbaked
         1 TB butter
         1 md onion -- thinly sliced
         2 TB all-purpose flour -- + 1
   :          teaspoon
         2 TB chicken bouillon --
   :          granules
       1/2 ts thyme -- dried
       1/4 ts pepper
     1 1/3 c  milk, skim
         2 c  potatoes -- cubed, cooked
         2 c  chicken breasts without skin
   :          cubed, cooked
       3/4 c  frozen peas -- thawed
       3/4 c  frozen corn kernels --
   :          thawed
       3/4 c  frozen carrots -- thawed
         1 TB parsley -- fresh, snipped
   
   In 3-quart saucepan over medium heat, melt buttter.
   Add onion, cook, stirring often until tender.  Combine
   flour, bouillon, thyme and pepper and stir into onion
   mixture.  Cook, stirring often, 1 minute. Stir in milk
   gradually; cook and stir until mixture thickens.
   Remove from heat and stir in potatoes, chicken,
   vegetables and parsley.  Spoon hot filling into
   prepared crust.  Cover with top crust, seal edges and
   cut slits into top crust to allow steam to escape
   during baking.  Bake at 375 degrees 45 minutes to 1
   hour, or until filling begins to bubble and crust
   edges are brown.
   
   Recipe By     : Newspaper
   
                                         Date: 09/26/96
  
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