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1
Preheat oven to 350F.
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2
In pan, melt butter on medium high.
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3
When melted, add flour to fully cover all of the butter on the bottom of the pan.
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4
Stir with a wisk and lower the temperature to med-low.
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5
It should start to have a cookie dough-like consistency.
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6
Constantly wisk so that the dough/sauce never browns or burns.
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7
Slowly add cream and stir with wisk.
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8
Add more and more cream, untill it has a creamy sauce consistency.
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9
When creamy, add shredded cheese slowly and wisk.
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10
In a seperate pan add the butter and chopped seasoning.
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11
Let it cook down into the butter.
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12
While waiting, cut up the chicken breasts and cook in a separate pan.
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13
In a pot, add can of condensed cream of chicken soup and seasoning mixture.
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14
Reduce it to a more liquid form, by adding chicken broth.
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15
Add the chicken, peas, and sour cream.
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16
Let it cook and simmer, but stirring all the time so the cheese does not burn.
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17
Precook the pie shell in a glass pie dish until it is firm - not brown.
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18
Pour in the contents of the pan into the warmed pie shell.
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19
If using a top, cut around glass pie dish and press with fingers.
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20
If not, just place in oven.
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21
Cut slits in the top for venting the pie.
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22
Cook for 30 minutes or until shell is light brown.
