Chicken Pot Pie

 

1 refrigerated pie crust

14 oz. chicken stock

1 ½ lb. chicken, cubed

1 C. carrots, sliced

2 medium potatoes

4 Tbsp. butter

1 onion, diced

¼ C. flour

¾ C. half and half

2 tsp. fresh rosemary, minced

1 tsp. savory

Salt and pepper

2 Tbsp. dry sherry

8 oz. mushrooms, sliced

1 C. peas

1 egg, beaten

Preheat oven to 400°. In a stock pot, heat the chicken stock and add the chicken, carrots and potatoes and cook until cooked through and tender. Remove from the stock. Pour the stock into a separate container. Set aside. Melt the butter in the stock pot. Saute the onion until soft. Add in the flour and cook 1 minute. Pour in the reserved chicken stock, half and half, whisking until smooth. Add in seasonings, sherry, mushrooms and peas. Pour into an oven proof casserole dish. Top with the pie crust. Brush with the beaten egg. Cut vents into the casserole. Bake in 400° oven, uncovered, for 45 minutes.

Serves 4

Freeze It!

Cover and freeze unbaked pies. To use, remove from the freezer 30 minutes prior to baking – do not thaw. Preheat oven to 400°. Place pies on baking sheets; cover the edges loosely with foil. Bake 45 minutes.