1 cup all-purpose flour
2 cups chicken broth
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon paprika
2 cups chicken stock
1 cup baked beans
4 eggs
1/2 cup butter
1/4 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons chicken bouillon seasoning
1/2 teaspoon dried minced onion
1 small carrot, sliced in half
Preheat oven to 425 degrees F (220 degrees C).
Beat flour and butter in large bowl with electric mixer until well blended. Stir together chicken broth, oil, flour, baking powder, paprika, chicken stock, baked beans, eggs, butter, cornstarch, salt, pepper and chicken bouillon seasoning. Pour mixture into pie crust.
Bake at 425 degrees F (220 degrees C) for 20 to 30 minutes, or until chicken breasts are no longer pink.
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