Chicken/Turkey Pot Pie
3 carrots, sliced
2 potatoes, diced (1 baking potato – medium – with skin)
1/4 c butter
1/4 c flour
1 c potato water
1 c milk
1 t sage
1 t herbs de provence
1/2 t salt
2 c diced, cooked chicken
1/2 c frozen peas (I use at least 3/4 c to 1 c)
1 egg yolk
1. cook carrot and potatoes (separately) until soft (I microwave carrots in some water and boil the potato cubes)
2. meanwhile, melt butter in medium saucepan. Add flour and cook over medium heat 1 minute, stirring constantly. Add seasonings and stir, then add potato water, & milk and bring to a boil. Cook, stirring until thickened.
3. Stir in chicken, peas, carrot and potatoes. Pour into a 10 in. pie pan.
4. Lay crust over top of chicken ingredients in pie pan. Cut several slits for steam and flute edge. Brush top of crust with egg yolk. Place pie pan onto another baking pan in case it runs over when baking.
5. Bake at 450 for 20 min.
Pastry: [I use Pillsbury pre-made dough -it's fine and dandy]
1 c flour
1/2 t salt
1/3 c soft butter
3-5 T water
To prepare pastry, mix flour and salt in small bowl. cut in butter until mixture resembles coarse crumbs. Sprinkle with water and toss with a fork until moist. Press into a ball. Roll onto well floured surface