5 c Cubed cooked chicken
2 Carrots
5 oz Frozen baby peas
4 oz Butter
8 tb Flour
4 c Chicken stock
1 ts Onion powder
1 ts Black pepper
1 ts Salt
1/2 ts Rosemary; crushed
1/2 ts Thyme
1/2 ts Sage
1 Med pinch saffron
Dice carrots into 1/2 inch cubes or smaller. In a large bowl toss together
the chicken, carrots and peas.
Crumble saffron into chicken stock. In a medium-large saucepan melt butter
over medium heat until bubbling but not browning. Whisk in flour and cook
for 5 minutes, stirring continously. Slowly stir in chicken stock until
well blended. Add spices and cook until mixture thickens, stirring
constantly. Pour sauce over chicken mixture and toss.
Use this mixture to fill 9 individual pies (or two large). Top with pastry
crust and cut vents. Bake at 375 for about 40 minutes (until crust is
golden and filling is bubbling.
Notes: I divide the chicken and vegetables evenly among the pie pans and
then pour the sauce into each one. The filling comes out more evenly
distributed this way.
Yields
9 Servings