It is a dreary day here.  Since I cooked up some roasted chicken last night, I have the perfect dinner plan!  This will take no time. Curl up and enjoy!

LIVINGLOVELIER”S Chicken Pot Pie

What you’ll need:
2 Roasted Chicken breasts (Roasted Chicken recipe here)

https://livinglovelier.com/2017/03/08/chicken-once-chickentwice-the-second-of-five-recipes-from-lovely-roasted-chicken-breasts/?iframe=true&theme_preview=true

Butter
Pepper
Salt
Milk
Cooked Carrots (frozen are ok)
Peas (frozen are ok)
Pie Crust (Frozen is ok! Pillsbury is my fav.)
1 Egg

What to do:

First- make a mild white sauce- I use the recipe from my Grammy’s cookbook.

I plan to write a blog post about this cookbook, alone. It is entertaining and so OLD SCHOOL:Published in 1942.  Soon to come…

For two pies (as shown below) you will need to DOUBLE the mild white sauce recipe

Fill your bowl half way with shredded chicken
Add 1/3 frozen carrots
Add 1/3 frozen peas
Fill the bowl with the white sauce 1/3 inch from the top of the bowl
Next, Roll one sheet of pastry dough on a floured surface
 and cut into 2 rounds placing each on top of the bowl
Pinch the sides to seal the dough against your dish
Beat on egg white and brush the egg white on the crust
Poke the top of the pastry a few times with a fork
Line a sheet pan with foil, place the pies on the pan and bake at 350 for 35-45 minutes, uncovered, until the crust is golden brown

Dig in and

SPARKLE ON, Friends!

NOTES


If you want to make one larger pie, two double the mild white sauce recipe for 9” pan. This is not a recipe that needs to be followed strickly-use your preference as to the amount of chicken and veggies you like. Also, add some cooked (al dente) cubed russet potatoes if you want and extra hearty pie.