CHICKEN POT PIE
This recipe is from my wonderful friend Rachael. It's the right amount for a pie pan or an 8x8 cake pan. Use a single crust for the top.
1 medium onion diced
3 tbsp butter
½ cup celery, sliced thinly
¾ cup chicken broth
¾ cup carrots, diced
3 cups chicken, previously roasted, meat removed from bones and roughly chopped
1 tsp salt
¼ tsp each pepper, savoury, sage, (curry powder optional)
1 cup milk
3 tbsp flour
½ cup frozen peas
Saute the onions in the butter until soft. Add the celery and saute for 2 minutes. Add the chicken broth and carrots, bring to a simmer and simmer for 5 minutes. Add the chicken and seasoning, stir gently and return to a simmer. Whisk together the flour and milk in a separate bowl. Then stir the milk and flour mixture into the chicken mixture and simmer until thickened. Add the peas at the end so they don't get overcooked.
Put this mixture into a pie plate or an 8x8 cake pan. Top with a layer of pie pastry, cut 2 slits in the pastry (or create vents using a tiny cookie cutter). Bake at 425 for 20 minutes to brown the pastry then reduce to 350 and continue baking for 30 minutes or until it's bubbling.
Rachael likes to make large batches and put them into foil pans and freeze them prior to baking for quick meals.