Prep Time: 25 minutes

Cook Time: 35 minutes

Serving: 4-6 people (very filling)

A Word From The Cook

“great dish for a snowy / wintery meal”

Ingredients

• 2 Cups Potatoes (peeled and diced)
• 1 1/2 Cups Carrots (peeled and sliced into same size as potatoes)
• 2/3 Cups Butter
• 1 small Onion (chopped)
• 1 stalk Celery (diced)
• 1 Cup Button Mushrooms
• 1/2 Cup Flour (can substitute G.F. flour)
• 1 tsp Salt
• 1/2 tsp Fresh Ground Black Pepper
• 1 tsp Thyme
• 2 Cups Chicken Broth
• 1 Cup 35% Cream (can substitute milk)
• 1 Tbsp Olive Oil
• 4 Cups Chicken (cubed and cooked)
• 1/2 Cup Frozen Peas
• 1/2 Cup Frozen Corn (1 cup of mixed frozen vegetables can be substituted for peas and corn)
• 1 Pkg Pie Pastry (or hand made pastry to cover the top of the pie)

Instructions

1. Preheat oven to 425°.
2. Bring potatoes and carrots to a boil, reduce and let cook for 10 minutes.   They should be ‘tender crisp’.
3. In a large oven proof skillet, saute the chicken in oil until opaque; set aside.
4. Add the butter to the skillet to melt.
5. Add the onion, celery, mushrooms.   Saute until tender, about 5 minutes.
6. Stir in the flour, salt, pepper and thyme to coat and blend.
7. Add the chicken broth and cream gradually while continuously stirring the mixture until it comes to a boil.   Cook an additional 2 minutes (or until thickened.
8. Stir in Potatoes, carrots, chicken, peas and corn.
9. Remove from heat.
10. Cover this with a sheet of pie pastry, crimping the edges and also cutting some air holes / slits in the middle.
11. Bake for 30-35 minutes until pastry is slightly browned.
12. Let stand 15 minutes before cutting.