Chicken Pie 3

Ingredients

  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped carrot
  • 1 sprig thyme
  • 1 pinch turmeric
  • 1 crumbled sage leaf
  • 1 tablespoon chopped fresh parsley
  • 1 pinch cayenne pepper
  • 3 tablespooons butter
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons flour
  • 1 cup chicken broth
  • 2/3 cup milk
  • 2 cups diced cooked chicken
  • 2 cups diced potatoes (parboiled 10 minutes)
  • 1 cup fresh or frozen peas
  • 9 inch Two Crust Pastry

Directions

Melt butter in large frying pan. Add onion, celery, carrots, thyme, turmeric, sage, parsley, cayenne pepper, salt and pepper. Sweat the vegetables until translucent.

Add the flour to form a roux.

Remove from the the heat and add chicken broth and milk. Return to the heat and bring to a boil stirring constantly. Boil at least 1 minute.

Remove from heat.

Add chicken, peas and potatoes. Let cool.

Use 2/3 of the Pastry to line a 9 inch deep dish pie pan. Pour in filling. top with the rest of the pastry.

Bake at 425° F. for 15 minutes reduce heat to 350° F. for about 30 minutes.

Home Recipes