Chicken Pie 4

Ingredients

  • 3 tablespooons butter
  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 1/4 teaspoon ground thyme
  • 1/4 teaspoon ground sage
  • 1 tablespoon chopped fresh parsley
  • 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, thyme, sage, parsley, 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.

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