The Cone Issue #11 - 2017 (A) | Page 61

Make the Pot Pie :

1 large onion , diced 1 C . celery , diced 3 large carrots , peeled and sliced into coins / rounds 3 TB . butter 1 / 3 C . flour 2 tsp . poultry seasoning 1 tsp . ground sage 1 / 4 tsp . black pepper 1 / 2 tsp . paprika 1 / 2 tsp . salt 1 3 / 4 C . chicken broth 3 / 4 C . light cream or milk 1 / 2 tsp . cider vinegar 3 / 4 C . frozen peas
Preheat oven to 400 . In a large skillet , cook onions , celery , and carrots in the butter for 5 minutes or until vegetables have softened . Add in seasonings ; cook 30 seconds . Add in flour . Whisk in broth and cream / milk . Stir and cook until sauce thickens . Stir in cider vinegar and peas . Stir in cooked , diced chicken . Taste and adjust seasonings . Remove from heat ; pour into a 2-3 qt . baking dish .
Remove pie crust pastry from refrigerator . Roll out pie dough onto a floured surface to fit shape of baking dish . Place crust over top of baking dish ; trim edges and flute edges if you wish . You can also simply roll out and place overlapping pieces of dough over the pot pie mix for a rustic look . Using tip of a knife , cut a few small slits in top of pie crust for ventilation . Bake pie , uncovered , in oven for about 30 minutes . Remove and let stand 10 minutes before serving .
61 THE CONE - ISSUE # 11 - 2017