Recipe by PaulaG
I found this recipe in he Spring 2009 edition of Cooking for 2. I made a couple of changes and really loved that the recipe makes 4 pot pies--2 for now and 2 for later. Very easy and economical.
- 1 small onion, chopped
- 1 medium carrot, diced
- 1 small potato, peeled, diced
- 59.14 ml chopped celery
- 44.37 ml butter
- 59.14 ml all-purpose flour
- salt, to taste
- 2.46 ml dried parsley flakes
- 1.23 ml dried rosemary, crushed
- 1.23 ml rubbed sage
- 236.59 ml low-fat milk, or
- 78.07 ml powdered milk, reconsituted with 2/3 cup water
- 236.59 ml low sodium chicken broth
- 473.18 ml cubed cooked chicken, or
- 473.18 ml cubed cooked turkey
- 118.29 ml frozen peas
- 1 sheet refrigerated pie pastry
Directions See How It's Made
- In a large saucepan, saute the onion, carrot, potato and celery in the butter until tender; sprinkle in the flour and seasonings until blended, cook for a couple of minutes to incorporate the flour.
- Gradually add in the milk and broth; bring to a boil and cook for 2 minutes or until thickened.
- Stir in the chicken/turkey and peas; divide mixture evenly between 4 ungreased 5 inch pie plates.
- Divide the pastry dough into 4 equal portions and on a lightly floured surface roll each into a 6-inch circle. Place each circle on top of the filling, trim, seal and flute edges.
- Bake in a 375 degree oven for 18 to 20 minuts or until golden brown. Let stand for 10 minutes before serving.
- If desired, prior to baking, wrap the pies in foil and place in freezer for up to 3 months. Remove from freezer 30 minutes before baking, cover edges of the crust loosely with foil and place on a baking sheet. Bake at 375 degrees for 30 minutes.
- Remove the foil and bake 15 to 20 minutes longer or untilgolden brown and filling is bubbly.