Pot Pie for the first and certainly not the last time!
I love this recipe! Easy and Delicious!
1 box Betty Crocker pie crust- I bought the two pack and use the extra for the top!
Meat from 1 large rotisserie chicken
6 T. butter
1 lg. onion
3 carrots, thinly sliced
3 celery stalks, thinly sliced
1/2 c. flour
2 1/2 c. chicken broth
1 1/2 c. milk
1 tsp. chopped fresh thyme leaves
1/4 c. dry sherry ( I didn't do this step, only because I forgot to buy it)
3/4 c. green peas (frozen or fresh)
2 T. minced parsley (I used the dried kind)
2 tsp. salt
1/2 tsp. pepper
egg wash: 1 egg whisked with 1 T water
**The pic filling makes enough for about two pot pies so you might want to buy two-two packs of pie crust or cut the recipe in half. You could always make and freeze one for later as well! YUM!!
Preheat the oven to 400 degrees. In a large pot melt butter on med. heat. Add the onions, carrots and celery and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, 1 minute more, whisk in 2 /2 c. of the chicken broth. whisk in the milk. Decrease the ehat to low and simmer for 10 minutes, stirring often. Add the chicken meat, thyme, sherry, peas, parsley, salt, and pepper and stir well. Taste and adjust seasoning if necessary. Put the warm filling into the pic crust. Roll out the extra pie crust and lay on top. Take extra crust that is overhanging off the edges. cut 2-3 vents in the top and brush dough with egg wash. Bake for 25 minutes or until pastry is golden and filling is bubbling.
Recipe unknown-gathered by Patty Wright
