Chicken Pot Pie
- 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*
- 1 egg yolk, mixed with 1 tablespoon water for glaze
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- Preheat oven to 425 degrees.
- 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.
- 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.
- 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.
- To serve, cut wedges of pastry and ladle the filling over the top.
*Refrigerated pie crust from the store may be used. Back to Cookin' with Mike
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