Posted Monday, April 21, 2008
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One box refrigerated piecrusts, softened as directed on box
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
½ teaspoon salt
1 tablespoon pepper
1 14 oz can chicken broth
½ cup milk
2 ½ cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables (from 1-lb bag), thawed
1-2 Potato Pierogi cut into small pieces
Heat oven to 425°F.
Prepare piecrusts as directed on box for two-crust pie using 9-inch glass pie pan. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Stir in chicken and mixed vegetables and Pierogi pieces. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
From its inception, the idea for the WVIZ/PBS Cooks! series was simple… and simply delicious! With Northeast and North Central Ohio being so rich in ethnic diversity, our plan was to gather together traditional and family-favorite recipes from some of the region’s best home cooks and then, through the power of television, share those recipes with you, our family and friends.