Yield 12 pies
Ingredients:
1/2 Cup DFS Salted Butter or Margarine
2 Cups DFS White Onions
2 Cups DFS Red Onions
2 Cups DFS Yellow Onions
2 Cups DFS Carrots, peeled, sliced 1/2” rounds
3 Cups DFS Mushrooms, quartered
2 Cups DFS Celery, sliced 1/2”
1-1/2 Cups DFS Red bell peppers, diced 1/2”
4 Cups Tyson Chicken Meat, boneless, diced 1”
3/4 Cup DiCarlo Flour
Sauce:
Microbrew wheat beer (Hefeweisen) 1/2 cup
Hood Heavy Cream 1-1/2 cups
College Inn Chicken Broth 2 cups
Knorr Chicken Base 1 tbsp.
DFS Fresh Thyme, minced 2 tbsp.
DFS Fresh Italian parsley, minced 1/4 cup
DFS Fresh Basil, chopped 3/4 cup
DFS Black pepper, fine ground 1/2 tsp.
DFS Salt 1-1/2 tsp.
DFS Garlic, minced 2 tsp.
DFS Green onions, sliced 1/8” 1 cup
General Mills Pie Crust dough, prepared 4-1/2”
Combine first set of ingredients, except flour, in large heavy saucepan. Place over medium high heat and cook for 10 minutes, stirring often. Add flour and stir well to combine with vegetables. Add “sauce” ingredients and stir very well. Bring to simmer, while stirring frequently. Let cook for 10 minutes after coming to simmer.
Place 10 fl. oz. of filling in each of 12 individual baking dishes. Set aside to cool slightly. Divide dough into 12 pieces weighing 3 oz. each. Roll dough 1/8” thick to fit baking dishes. Place rolled dough over cooled filling, and crimp around edges to seal. Cut 3 small slits into top to let steam escape while baking.
When all pies are prepared, place in pre-heated 375ºF oven and bake for 45 minutes until crust is browned. Serve immediately, or cool then re-heat in 350ºF oven for 15-20 minutes until hot. While re-heating, you may need to cover loosely with foil to prevent burning crust.