Shelly's Recipe

CHICKEN COBBLER

Category: Casseroles - Chicken and Turkey

4 tbsp butter
1 medium onion, chopped
3 garlic cloves, minced
1/2 cup frozen green peas, thawed and drained
1/2 cup chopped carrots
1/4 cup flour
1 12 oz can evaporated milk
1 cup chicken broth
1/2 cup dry sherry
1/4 tsp black pepper
3 chicken breasts, boneless, skinless, cooked & chopped
3 tbsp parsley
1 tsp thyme
1 refrigerated pie crust box (2 pie crusts)
1/2 cup chopped pecans
1/2 cup romano cheese grated

Melt butter in a skillet and saute onion and garlic til onionis golden. Add flour and cook stirring constantly, gradually add the milk, broth and sherry. Cook stirring for 5 mts. til thickened.

Add pepper and other spices along with the peas and carrots and remove from heat. Pour the mixture into a pan that has already been molded with one of the pie crusts. Top with parmesan cheese and nuts. Mold the other pie crust all around and fold edges under. Bake at 425 for 40 minutes or until golden brown. Serves 6