1 stick of butter
½ bag of carrots, chopped
3 celery stalks, chopped
¾ cup of flour
6 chicken breast, cooked and chopped
32 oz. of chicken stock
1 ½ cup of heavy cream
1 bag of frozen peas
Salt and pepper
Four pie crusts, homemade or purchased
- Sauté the onions and butter until a little brown and very soft. Add flour and continue cooking for approximately 2 minutes. Slowly add in the cooking stock and heavy cream. Add in chopped carrots, celery, peas, and chicken chunks. Pour into prepared pie pans and put a pie crust over the top. Crimp the two pie crusts together and brush the top with egg wash.
- Bake at 350 degrees for about an hour or until the top starts to brown.