August 18, 2008

Chicken Pot Pie

Delicious. Freezes well before baking. One-dish meal or serve with a green salad.

King Arthur pie pastry
4 T butter
4 T flour
2 t salt
1/4 t pepper
1/4 t thyme
1 C chicken broth
1 C milk
4 C cooked cubed chicken
1 potato, chopped
3 carrots, sliced
1 onion, chopped

Prepare pie pastry and chill. Cube and cook chicken.

Melt butter in saucepan. Add flour, salt, pepper, thyme. Stir until smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Stir in chicken and vegetables.

Pour mixture into pastry-lined pan. Place pastry on top and seal. Brush with an egg white wash. Bake at 350 until golden brown.

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