- 25 mins
- 60 mins
Ingredients
- FILLING - 1st Step
- 12-14 oz. skinless, boneless chicken breasts, cut into bite sized pieces
- 2-1/2 c chicken broth
- 1 bay leaf
- 1-1/2 c potatoes, peeled & chopped (about 8-10 oz.)
- FILLING - 2nd Step
- 1/2 to 1 c frozen peas
- 2 carrots, cut into 1/2 inch pieces (about 1 c)
- 2 stalks of celery, cut into 1/2 inch pieces (about 1 c)
- 1 medium onion, diced
- 4 Tbsp unsalted butter
- 1 Tbsp thyme, crushed
- 4 Tbsp snipped fresh parsley
- 2 tsp salt
- 1 tsp pepper
- SAUCE
- 5 Tbsp unsalted butter
- 2/3 c all-purpose flour
- 1 Tbsp sage, crushed (or 2 Tbsp fresh)
- 2 tsp dry mustard
- 2 Tbsp sherry or port wine
- Milk
Preparation
Step 1
FILLING - 1st Step
In a large saucepan bring stock & bay leaf to boiling; add chicken.
Simmer, covered, 15 minutes or until chicken is no longer pink, adding potato in the last 7 minutes.
Strain stock & reserve. Set chicken & potatoes aside.
FILLING - 2nd Step
In a large skillet cook carrots, celery & onion in butter until tender.
Stir in peas, parsley, thyme, salt & pepper.
Cook & stir 1 minute more. Remove from heat & set aside.
SAUCE
Melt butter in saucepan over medium heat.
Stir in flour, sage & mustard to combine; cook 1 minute until lightly browned. Stir in reserved chicken stock & milk. Cook & stir until thickened & bubbly. Remove from heat; stir in sherry or wine. Stir in reserved veggies, chicken and potatoes. Cover and keep warm.
ASSEMBLY
Line a 9-10" pie pan with pie crust.
Pour mixture into crusted pie pan & cover with additional pie crust.
BAKE at 400 degrees 30-35 minutes.