Ingredients
The following ingredients have 12 Servings
- 2 medium potatoes (peeled anc cut into 1in pieces)
- 3 medium carrots (cut into 1in pieces)
- 1 medium onion
- 1 rib of celery
- 3 Tbsp butter
- 1 Tbsp olive oil
- 6 Tbsp all purpose flour
- 3 cups chicken (or veg broth for veg version)
- 4 cups cooked chicken meat (shredded or cubed (or Morning Star Chik'n Strips, cooked and cubed))
- 2/3 cups frozen peas
- 1/2 cup plus 1 Tbsp heavy cream (divided)
- 1 Tbsp minced parsley
- 1 tsp garlic salt
- 1/4 tsp pepper
- 1 package (15 oz refrigerated pie pastry)
- 1 egg
Instruction
- In a large pot, add butter, oil , potatoes carrots, onion and celery.
- Saute until tender.
- Stir in flour until blended.
- Gradually add broth.Bring to a boil. Cook and stir for 2 minutes or until thickened.
- Stir in peas, 1/2 cup cream parsely, garlic salt and pepper.
- Stir in chicken (or fake chik'n).
- Spoon into two ungreased 9 in pie plates.
- In a small bowl, whisk egg and 1 Tbsp or cream, set aside.
- Roll out the pastry to fit the top of each pie. Place over filling and trim, seal and flute edges.Cut slits in pasty to vent.
- Brush top of pies with egg mixture. Bake at 375 for 40-45 minutes or until golden. Let stand for 10 mins before cutting.
