Ingredients
4 Tablespoons Butter
1/4 Cup Finely Chopped Onion
5 Tablespoons flour
3 Cups Chicken Broth (Ina adds two chicken boullion cubes for four individual pot pies
should we replace some salt with this?)
1 Cup Carrots Cut Into 1/2-Inch Dice
1 Teaspoon Salt
1/2 Teaspoon Freshly Ground Black Pepper
1 Teaspoon Chopped Fresh Sage, Or 1/2 Teaspoon Dried
1 Cup Milk
1 Cup Fresh, Or Frozen, Defrosted Corn Kernels
1 Cup Fresh Or Frozen And Defrosted Petite Peas
2 Cups Cooked Chicken (I just poach a couple of chicken breasts in broth or water with some
herbs and then cube up)
Preparation
In a 4-quart saucepan, melt the butter and saute the onion for 2 minutes, until it begins to soften. Add the flour, and whisk until it bubbles. Gradually whisk in the broth a little at a time, stirring as you go with the whisk, until the sauce is thick and smooth, about 3-5 minutes. Add the carrots, salt, pepper and sage, stirring until the sauce begins to simmer. Simmer for 5 minutes. Add the milk, corn, peas and chicken, simmering for another 3 minutes. Pour the filling into a 3-quart casserole. Refrigerate until ready to bake.
Make the crust.
Preheat the oven to 375° F. Bake the pot pie for 30 to 40 minutes, until the crust is golden brown.
