Ingredients

6 Tbsp

Butter

1

Yellow Onion, diced

2

Cloves Garlic, minced

2

Carrots, chopped

2

Celery stalks, chopped

1 Cup

Diced Yukon gold potato

½ tsp

Dried thyme

Dried rosemary

Dried rosemary

½ tsp

Salt

¼ tsp

Black pepper

½ Cup

Flour

2 ½ Cup

Chicken stock

½ Cup

3,25 % Homogenized Milk

2 Cup

Diced cooked chicken (seasoned)

½ Cup

Frozen peas

1

Prepared pie crust

1

Egg, whisked

Directions

1. In a stock pot, melt 4 Tbsp. butter over medium heat. Add the diced onion and minced garlic. Sauté until softened.
2. Add the chopped carrots and celery to the pot and sweat the mixture for about 2 minutes. Add the diced potatoes, herbs and seasonings; sauté for 10-15 min until softened.
3. Add 2 Tbsp. butter to the vegetables before sprinkling with flour. Stir and cook for 2 min.
4. Combine the chicken stock and the milk. Slowly pour the mixture over the vegetables, allowing them to bubble between additions.
5. Stirring, boil the mixture gently before reducing the heat. Simmer until thickened.
6. Incorporate the cooked chicken and peas. Taste for seasonings.
7. Cool the filling at room temperature for one hour.
8. Preheat the oven at 400 degrees and prepare a 9-inch square baking sheet with cooking spray.
9. Cut (9) 3-inch rounds out of the prepared pie crust with a biscuit cutter. Using a knife, cut small vents in the top of each.
10. Once the filling has cooled, pour it into the prepared baking dish. Top the filling with pie crust rounds. Lightly brush the crust with the whisked egg.
11. Bake the pot pie until bubbly and golden on top.