Ingredients
1 package refrigerated pie crusts
1/4 cup butter
1/2 small onion, chopped
1 stalk celery, chopped
2 carrots, chopped
1/3 cup flour
3/4 tsp salt
1/4 tsp pepper
1 1/2 cups chicken broth
1/2 cups milk
1 1/2 cups cooked chicken, chopped (or 2 chicken breasts, cooked and chopped)
1 potato, cooked and chopped (I just boiled a potato)
1/2 cup frozen peas
(instead of using potato and peas, add 1 1/2 cups frozen veggie mix)
1 egg, beaten
1 tsp water
- Preheat oven to 425 degrees F.
- Place one pie crust in bottom of pan
- In medium saucepan, melt butter over medium. Add onions, celery and carrots and cooked until all are tender.
- Stir in flour, salt and pepper. Cook 1 minute until flour is cooked.
- Remove from heat and add milk and broth.
- Return to heat. Heat and stir constantly until boiling. Cook for 1 minute then remove from heat.
- Place chicken, potato, and peas in pie crust. Cover with sauce.
- Flute or press edges with fork and cut slits into crust.
- Mix egg and water and brush crust. Bake for 30-40 minutes until crust is golden brown.
If you wish to freeze, stop at step 8 and cover with foil. Defrost in fridge until ready to cook. Then brush with egg mixture and bake. You can use a disposable foil pan and cover with foil. Remember to note on the foil what is in it!