This will make one very large pie (or 2 small ones).
Have ready:
pie crust (for a single crust pie)
2 cups of cooked, diced potatoes
1 cup cooked, diced carrots
1/2 cup cooked corn
1/2 cup cooked peas
(you could also have cooked, chopped green beans or any other vegetables you enjoy ready to add)
1 roasted chicken- season it up well, roast it, then take the skin/bones off & chop/shred the meat
For the sauce, in a 2 qt saucepan, melt 6 Tblsp. butter and saute a medium chopped onion & 1 cup of diced celery over low heat. Cover and cook, stirring occasionally until wilted & soft. Add 2 heaping Tblsp. flour, mix and continue cooking for a few minutes. Slowly pour in 3 cups milk, whisk to incorporate everything and raise the heat to medium. (Add a splash of Sherry if you like that flavor.) Add a Tblsp. of chicken 'base', a half teasp. ground pepper, a good pinch of salt, half tsp. thyme, dash of cayenne, Tblsp. chopped parsley (add any other seasonings that you like) - whisk everything together and continue to whisk as the milk heats and thickens. When it begins to simmer (being careful not to let the heat get TOO hot or it'll scorch), continue to stir and slowly stream in a cup of heavy (whipping) cream. Taste - test for seasoning and add anything 'missing'.
In a large mixing bowl, combine the chicken and all the vegetables. Slowly spoon in MOST of the sauce & then carefully mix it together, making sure you don't mash up the vegetables. If the sauce seems too thick, add a bit more heavy cream and stir. Use all the sauce, if needed.
Spoon the mixture into greased pie pan or baking dish. Roll and cut the crust to fit the top & crimp the edges. Make a few slits on the top to allow steam to escape.
Beat an egg with a Tblsp. of water. Lightly brush a bit over the crust before baking.
Bake at 350 degrees for approx. 40-50 minutes. Cookl at least 10-15 minutes before serving.
Have ready:
pie crust (for a single crust pie)
2 cups of cooked, diced potatoes
1 cup cooked, diced carrots
1/2 cup cooked corn
1/2 cup cooked peas
(you could also have cooked, chopped green beans or any other vegetables you enjoy ready to add)
1 roasted chicken- season it up well, roast it, then take the skin/bones off & chop/shred the meat
For the sauce, in a 2 qt saucepan, melt 6 Tblsp. butter and saute a medium chopped onion & 1 cup of diced celery over low heat. Cover and cook, stirring occasionally until wilted & soft. Add 2 heaping Tblsp. flour, mix and continue cooking for a few minutes. Slowly pour in 3 cups milk, whisk to incorporate everything and raise the heat to medium. (Add a splash of Sherry if you like that flavor.) Add a Tblsp. of chicken 'base', a half teasp. ground pepper, a good pinch of salt, half tsp. thyme, dash of cayenne, Tblsp. chopped parsley (add any other seasonings that you like) - whisk everything together and continue to whisk as the milk heats and thickens. When it begins to simmer (being careful not to let the heat get TOO hot or it'll scorch), continue to stir and slowly stream in a cup of heavy (whipping) cream. Taste - test for seasoning and add anything 'missing'.
In a large mixing bowl, combine the chicken and all the vegetables. Slowly spoon in MOST of the sauce & then carefully mix it together, making sure you don't mash up the vegetables. If the sauce seems too thick, add a bit more heavy cream and stir. Use all the sauce, if needed.
Spoon the mixture into greased pie pan or baking dish. Roll and cut the crust to fit the top & crimp the edges. Make a few slits on the top to allow steam to escape.
Beat an egg with a Tblsp. of water. Lightly brush a bit over the crust before baking.
Bake at 350 degrees for approx. 40-50 minutes. Cookl at least 10-15 minutes before serving.
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