Fresh Vegetable, Herbs, Chicken Pot Pie

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READY IN: 1hr 5mins
SERVES: 6
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat butter over low heat until melted.
  • Blend in flour, pinch salt and pepper.
  • Cook over low heat, stirring constantly until smooth and bubbly. Remove from heat.
  • Stir in broth and milk.
  • Heat to boiling; stirring constantly. Stir one minute until thick.
  • Sauté onions, mushrooms, carrots, leeks, broccoli, and celery in 2 tablespoons of olive oil with the ginger and garlic.
  • Sauté until carrots are tender; mix in herbs in flour. Reserve.
  • Line pie plate with Tenderflake prepared bottom crust.
  • Pour in filling; top with shredded smoked Gouda cheese.
  • Top with top crust. Cut slits in center to vent. Flute edges.
  • Cook uncovered in 425 degree Fahrenheit oven until crust is brown, approximately 35 to 40 minutes.
  • Let stand 10 minutes before serving.
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