Recipe - All My Children

1 pack Refrigerated pastry pie
crust
2 lg Carrots; peeled and minced
3 md New red potatoes; minced and
peeled
1 cup Frozen peas
2 teaspoon Olive oil
12 Pearl onions; peeled and
halved
4 tablespoon Unsalted butter
One fourth cup Flour
2 cup Chicken broth
One half cup Heavy cream
2 teaspoon Dried dill
1/8 teaspoon Ground nutmeg
Salt and pepper; to taste
1 cup Cubed roasted chicken; or
turkey
1 lg Egg
Paprika; to taste

How to Prepare Chicken:

Preheat oven to 350 F. Prebake pie crust for 10 minutes. Let cool.
In a medium saucepan, combine carrots and potatoes. Add water and
cook for 15 min.; add the peas and cook for an additional five
minutes. Transfer veggies to a large bowl.

Saut‚ onions in a small skillet until clear. Add onions to veggies.

In a medium saucepan, melt butter over medium heat. Gradually whisk
in the flour. Whisking constantly, add chicken broth, bring to boil.
Let boil for one minute. Reduce heat, add cream, dill, nutmeg, salt
and pepper. Continue to whisk until sauce thickens enough to coat the
back of a spoon.

Add the chicken or turkey to bowl of veggies. Gently fold in the sauce
until well combined. Using large spoon, transfer mixture to the
prebaked pie shell.

Place the top crust over the pie and pinch the edges together to seal.

Lightly glaze the top of the pie crust with the beaten egg using
pastry brush. Dust with paprika.

Bake in oven for 4560 minutes.

Chicken Pot Pie "All my Children's," Jill Larson's Chicken Pot Pie

© 1997 Jill Larson

© 1997 Lifetime Entertainment Services. All rights reserved.

Formatted using MC Buster by Barb at PK

Recipe by: Jill Larson

Converted by MM_Buster v2.0l.