Patchwork Pie

Patchwork Pie
Servings: 8 Prep 12 mins Bake 400°F 30 mins


  • 3 tablespoons butter
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon pepper
  • 1/4 teaspoon thyme
  • Pinch nutmeg
  • 2 cups chicken broth
  • 1/2 cup half-and-half
  • 1 package (1 pound) frozen Italian-style mixed vegetables, defrosted
  • 2 1/2 cups cubed cooked chicken
  • 1/2 15 ounce package refrigerated piecrust (1 crust)

Make It

1. Heat oven to 400 degrees F. In large saucepot, melt butter over medium-high heat. Stir in flour, pepper, thyme, and nutmeg. Cook, stirring, for 3 minutes. Whisk in chicken broth and half-and-half. Bring to a boil, and cook over medium-high heat, whisking constantly for 3 minutes. Stir in mixed vegetables and chicken. Divide mixture among 8 one-cup baking dishes, or spoon into 2-quart baking dish.

2. Unfold pie crust; use fluted pastry wheel or pizza cutter to cut pastry into randomly shaped pieces. Place pieces over top of filling, overlapping edges to create a patchwork pattern. Bake 30 minutes, or until pastry is golden brown.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 272, Fat, total (g): 15, carb. (g): 21, fiber (g): 2, pro. (g): 10, Percent Daily Values are based on a 2,000 calorie diet.