Ingredients:
2 cups cooked chicken, shredded
2 cups mixed vegetables (peas, carrots, corn)
1/2 cup fried onions
1/4 cup butter
1/4 cup all-purpose flour
2 cups of chicken fillet
1 cup of milk
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/2 teaspoon of dried thyme
1 pack of frozen French fries
Preparation:
Preheat the oven to 190°. heat to C).
Melt the butter in a large skillet over medium heat. Add the fried onion and cook for 3-4 minutes until soft. Add
Flour and cook for 1-2 minutes, stirring occasionally, until a roux forms.
Slowly add chicken broth and milk and boil. Cook until thickened, about 5 minutes. Add the shredded chicken, mixed vegetables, salt, pepper and thyme to the pan. Stir until well mixed and heated through.
Remove one slice and place in a 9×13 baking pan.
Pour the chicken and vegetable mixture into the tart base and distribute evenly.
Remove the second crust and place on top of the filling. Try sealing the edges and then making a few slits in the top row to allow air to escape.
Bake for 30-35 minutes or until crust is golden brown and filling has thickened.