Chicken Pot Pie
Ingredients: yields 5 individual pies, two 9” round pies, or one 9x13” dish. Doubles nicely* Homemade pie crust is best, but store bought works just fine Filling: 6 Tbsp salted butter 1 large onion, diced 2-3 carrots, diced 2-3 ribs of celery, diced Salt & pepper to taste 1/4 cup flour 2 1/4 cups chicken stock, warmed 1/2 cup frozen peas 2-3 cups cooked chicken, chopped Splash of cream or milk 1 egg for egg wash OR more cream/milk for a milk wash In a large skillet, melt the butter on low heat. Add onion, carrot, and celery with some salt and pepper. Cook until soft, about 15 minutes*. Warm chicken stock while waiting. Once the vegetables are softened, add flour and stir continuously for about 3 minutes. Add chicken stock and slightly increase the heat to bring to a simmer, remembering to stir to prevent sticking on the bottom. Once at a simmer, add peas and chicken and stir until warmed through. Remove from heat and add the cream or milk. Taste and add more salt and pepper a...
