Chicken Pot Pie
| Quantity | Description |
|---|---|
| 1 cup | Luda Chicken soup base no MSG |
| 3 cups | Quality Selection Cubed Smoked Ham |
| 2 tbsp. | LCBO Red wine (optional) |
| 3 | Carrots, sliced |
| 2 | Sweet Potatoes peeled, and sliced |
| 3 | Celery stalks, sliced |
| 1 | Club House Bay Leaf |
| 1/2 tsp | Club House Dried Savory |
| 1 cup | Omstead Frozen Peas |
| 1/2 cup | Diced Sweet Red Peppers |
| 1/3 cup | Gay Lea Butter |
| 1 | Onion, chopped |
| 3/4 cup | Robin Hood Flour |
| 3/4 tsp | Keens Dry Mustard |
| 3 cups | Quality Selection Cubed Diced Chicken |
| pinch | Windsor Salt |
| pinch | Club House Pepper |
| 1 | Pillsbury Pastry, 9-inch single pie crust |
| 1 tbsp | Neilson Homogenized Milk |
INSTRUCTIONS
Preheat oven to 450°F (200°C)
In Dutch oven, combine chicken stock, ham, red wine (if using), carrots, celery, sweet potatoes, bay lea and savory; bring to a boil.
Reduce heat and simmer, covered, for 15 to 20 minutes or until carrots are tender-crisp
Add peas and red pepper, simmer for 2 minutes
Drain, reserving liquid; discard bay leaf. Set vegetable mixture aside. In Dutch oven, melt butter over medium heat; cook onion for 3 minutes or until softened.
Sprinkle with flour; cook, stirring, for 3 to 4 minutes or until lightly golden. Stir in mustard. Gradually whisk in reserved liquid until smooth. Increase heat to medium high; cook, whisking constantly, until boiling and thickened.
Add reserved vegetable mixture and chicken; season with salt and pepper to taste. Pour into 12 cup (3L) casserole dish. On lightly floured surface, roll out pastry to 1/4 inch (9mm) thickness. With floured cutters, cut out desired shapes. Overlap cut outs over entire casserole; brush this milk.