Ingredients
- 6 tablespoons unsalted butter
- 1 cup chopped yellow onions
- 1/2 cup chopped celery
- Salt and pepper to taste
- 6 tablespoons flour
- 2 cups chicken broth
- 1 cup half and half
- 2 cups peeled and diced potatoes, cooked in boiling salted water until tender, 4 to 5 minutes
- 1 cup diced carrots, cooked with potatoes
- 1 cup peas, fresh or frozen
- 2 cups shredded chicken
- 2 tablespoons fresh chopped parsley
- Pre-made recipe of pie crust
Preparation
Step 1
Preheat oven to 400 degrees. Crease a 9 x 9 x 2 inch baking dish.
Heat the butter in a large sauté pan over medium-high heat. Add the onions and celery, season with salt and pepper, and cook, stirring for two minutes. Stir in flour and cook, stirring for 3 to 4 minutes to make a blond roux. Stir in the chicken stock and bring to a boil Reduce the heat to medium-low and simmer until the sauce begins to thicken, 4 to 6 minutes. Stir in the half and half and cook for anoterh 4 minutes. Season with salt and pepper. Stir in the potatoes, carrots, peas, chicken, and parsley. Season with salt and pepper ane mix well.
Line the dish with one of the rolled out pie crusts. Pour the filling into the prepared pan. Place the second crust on top of the filling. Carefully tuck the overlapping crusts into the pan, forming a thick edge. Crimp the edges, cut vents in the top crust, and place on a baking sheet. Bake until the crust is golden brown and crusty, 25 to 30 minutes. Let cool for 5 minutes before serving.