- 2 c low sodium chicken stock
- 1 c whole milk
- 2 Tbs butter
- 1 onion, finely chopped
- 2 carrots, diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- Salt and Pepper
- 1 c frozen peas
- 1 c frozen corn kernels
- 2 c cooked chicken, cut into small chunks
- 1/3 C. all-purpose flour
- one chicken bouillon cube
- Single crust pastry dough or 1 tube crescent roll sheet
- 1 egg
Travis loves to bring home individual pot pies from the grocery store at random. That’s what gave me this inspiration. When he gave me the daily “I’m on my way home” call, and asked what was for dinner, I told him this and all I remember was that his response was somewhat along the perverted lines.. which doesn’t surprise me in the least. That just goes to show you how much he loves these, ha! I was impressed by this recipe, good for a cool fall day!
Pour the chicken stock and milk into a saucepan. Simmer over medium-low heat. Cover and keep warm.
Melt butter in a dutch oven over medium-high heat. Add onions, carrots, celery, and garlic and sauté until vegetables are soft. Season with salt and pepper. Add the peas and corn and cook another 2 minutes. Stir in the chicken.
Sprinkle the flour over the chicken mixture and stir until combined. Pour in the chicken stock mixture and keep stirring until the flour has dissolved. Simmer for a few minutes until sauce thickens. Add one chicken bouillon cube at this time. Place the mixture into a 2 quart casserole or individual casseroles. . Roll out pastry dough and cover the casserole dish(es). Crimp to seal the edges.
Beat the egg with a little bit of water in a small bowl. Brush the egg wash over the pastry dough. Bake in a 375 degree oven for about 20 minutes, or until crust is golden brown. Let cool for 15 minutes before serving.