Makes 6 Servings of Chicken Pot Pie
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
- 2 tablespoons butter
- 1 onion, diced
- 2 stalks celery, sliced
- 1 carrot, sliced
- 1/2 cup all-purpose flour
- 1 1/2 cups chicken stock
- 1 cup milk
- 1 pound cooked chicken, shredded or cut into bite sized pieces
- 1 teaspoon thyme, chopped
- 1/4 cup dry sherry
- 1 cup frozen peas
- 1 cup frozen corn
- salt and pepper to taste
- 2 portions frozen piecrust dough, thawed
- 1 egg, beaten
- 1 tsp water
Preparation:
Melt the butter in a large pan over medium heat. Add the onions, celery, and carrots and cook until tender, about 10-15 minutes. Mix in the flour and let it cook for a minute. Mix in the chicken stock followed by the milk. Reduce the heat and simmer for 10 minutes. Add the chicken, thyme, sherry, peas, and corn. Season with salt and pepper to taste.Line a deep pie plate with one of the thawed piecrusts. Pour the filling in, and place the second piecrust over the top. Crimp the top and bottom crusts together to seal well. Cut three 1-inch slits on the top. Mix the egg and water, and brush it on the pie crust. Place the pie onto a baking sheet and bake in a preheated 400 degrees F. oven until the crust is golden brown, about 25-30 minutes.
