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2 c cooked chicken
2 potatoes, peeled and diced
1 carrot, peeled and diced
1 celery rib, chopped
1/2 diced onion
4 oz peas
1/2 c flour
1 tbsp butter
1 c heavy cream
1 qt chicken broth
1 tbsp parsley
1 tbsp black pepper

instructions :

Make a roux with butter and flour. Add chicken broth to and continue to whisk. Add celery, onion, and carrots with chicken. Let simmer. Add seasonings, peas, and cream.

Put pie crusts in pans and fill with chicken mixture. Top with crust and brush with egg wash. Bake in preheated 400 degree oven for 30 minutes.

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