Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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3 tablespoons butter ⅓ cup flour 1 tablespoon chicken bouillon or 1 cube ¼ teaspoon salt ¼ teaspoon pepper 3 cups milk 3 cups chicken, cooked 1 cup peas, cooked

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3 tablespoons butter ⅓ cup flour 1 tablespoon chicken bouillon or 1 cube ¼ teaspoon salt ¼ teaspoon pepper 3 cups milk 3 cups chicken, cooked 1 cup peas, cooked

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Lynn Coble’s Chicken Pie

Lynn Coble owns more than 6,500 cookbooks, but here is a recipe of her own.

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3 tablespoons butter
⅓ cup flour
1 tablespoon chicken bouillon or 1 cube
¼ teaspoon salt
¼ teaspoon pepper
3 cups milk
3 cups chicken, cooked
1 cup peas, cooked
1 cup carrots, cooked and diced
1 cup potatoes, cooked and diced, or rice, cooked
1 Pillsbury refrigerated piecrust, uncooked

Preheat oven to 375°. Melt butter in medium saucepan. Add flour, bouillon, salt, and pepper. Stir until blended, then stir in milk until thickened. Add chicken and vegetables. Pour into casserole, deep-dish pie plate, or skillet. Add top crust. Bake for 45 minutes.

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