Chicken Pot Pie

Ingredients

• 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

Instructions

1. 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.

2. Pour the stock into a separate container. Set aside.

3. Melt the butter in the stock pot. Saute the onion until soft.

4. Add in the flour and cook 1 minute.

5. Pour in the reserved chicken stock, and half & half, whisking until smooth.

6. Add in seasonings, sherry, mushrooms and peas.

7. Pour into an oven-proof casserole dish. Top with the pie crust. Brush with the beaten egg. Cut vents into the casserole.

8. Bake in 400° oven, uncovered, for 45 minutes.

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