"Chicken Pot Pie"
(From the Collective
Chicken CookbookCollective
Chicken Cookbook)
Ingredients:
Ingredients:
3 cups bite-size pieces cooked chicken
1/4 cup butter
1 cup milk
2 cups chicken broth
1/4 teaspoon rosemary
1/4 teaspoon summer savory
1 tablespoon minced parsley
1 teaspoon salt
1/4 tablespoon white pepper
2 cups frozen sliced carrots, defrosted
2 cups frozen green peas, defrosted
1 recipe pie crust for a single crust pie (Refrigerated pie crust from the store may be
used)
1 egg yolk, mixed with 1 tablespoon water for glaze
To Prepare:
1. Preheat oven to 425 degrees.
2. Melt the butter in a
large saucepan over medium heat. Blend in the flour until
incorporated. Slowly add the milk and the broth, stirring and cooking
until thickened. Add the chicken and all seasonings. Reduce heat.
Cover and simmer for 5-10 minutes, stirring occasionally. Cool to room
temperature. Mix in the carrots and peas.
3. Spray a 2 1/2 quart
casserole (about 9" in diameter) with non-stick cooking spray.
Turn chicken mixture into casserole. Roll the pie crust into a circle
3" larger than the rim of the casserole. Make 3 V-shaped steam
slits near the center. Dampen the casserole rim. Fit the pastry on
top. Roll edges under, even with the rim. Crimp to seal. Brush with
the glaze, being careful not to cover the slits.
4. Bake 30-40 minutes, or
until crust is browned and filling is bubbly. You may want to place a
baking sheet on the rack below the pie to catch drips. Do not place
the casserole dish directly on the sheet.
5. To serve, cut wedges of pastry and ladle the
filling over the top.
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