Ingredients

The following ingredients have 8 Servings
  • 4 large skin-on, bone-in chicken breasts
  • 3 tablespoons butter
  • 2/3 cup onion, finely chopped
  • 1 large stalk celery, finely chopped
  • 3 tablespoons flour
  • 2 1/2 cups chicken stock
  • 1/2 cup milk
  • 1/2 teaspoon herbes de provence
  • 1/8 teaspoon cayenne pepper, optional
  • 1 bay leaf
  • 3/4 teaspoon kosher salt
  • Fresh black pepper to taste
  • 1 pound frozen pea/carrot mix
  • Egg wash (1 egg whisked with 1 tbsp. water)

Instruction

  • Sprinkle chicken with salt and pepper. Bake at 350 degrees for about 30 minutes or until juices run clear; allow to cool, then discard skin and bones, chop meat, and set aside.
  • Line a large, deep casserole dish (not a pie plate) with a pie crust; set aside.
  • Melt the butter over medium heat. Add the onion and celery and sweat them gently for about 5 minutes. Add the flour and cook, stirring constantly, for 1-2 minutes.
  • Whisk in the broth all at once. Add the milk, seasonings, and bay leaf, then increase heat to medium high and bring to a boil, stirring constantly. Cook and stir constantly for about 6-8 minutes, or until mixture is thickened. Remove from heat, and discard bay leaf.
  • Stir in the vegetables and chicken. Add salt and pepper to taste.
  • Smooth chicken mixture into pie crust; top with another crust. If using an intact top crust, cut 3-4 slits in the top. Brush with egg wash.
  • Bake at 425 degrees for 45 minutes. Let stand for about 10 minutes before serving.