Chicken Pot Pie

5 Tbs Butter
1 lg Onion
1 lg Carrot
1 lg Potato
2-3 ribs Celery
1 Cup Baby Peas
2 cups Chicken Stock
2 cups Whole Milk
1-2 Tbs Chicken Soup Base
("Minors" is the best or "Better Than Bouillon")
1/3 Cup flour
1 Pie Pastry

Prep Time: about 30 minutes and baked in another 20-30.


1 lg onion


1 lg carrot


1 lg potato


2-3 ribs celery

1 cup baby peas

just need a quick run under hot water to thaw them out.  

Melt 5 Tbs butter over med heat till foamy and drop in everything but the peas. Saute and occasionally stir for 5-8 minutes until vegetables soften some and onions are translucent. While the vegetables cook measure up the rest of the ingredients and warm the milk for about two minutes in the microwave.

Now the next step is going to seem messy and not right, but just keep stirring and it will all work out. Sprinkle the flour over the vegetables and keep everything moving steadily, scraping the bottom of the pot, for just a few minutes until the flour smells nutty instead of like raw flour. It will brown quickly and really only take 2 or 3 minutes.

The pan will look sticky and brown at this point; before it goes any further, pour the warm milk in all at once and turn the heat up a little; keep stirring and it will start to thicken almost immediately. Don't do this with cold milk or you'll have a lumpy mess instead of a velvety smooth sauce.  Whisk the soup base into the broth for extra flavor and add that to the pot in a steady stream as you continue stirring.**(See Below for a way to make soup instead at this point.) Let this lightly bubble over med heat and cook for another 10-15 minutes or so till thickened, giving it the occasional stir to be sure it isn't sticking to the bottom. If it starts to bubble hard and fast, lower the heat and keep an eye on it. Remove from heat, add the peas, and 2 cups Chopped Cooked Chicken


Roll the crust out a little extra if needed. It will need plenty of small vents made with a sharp knife to let the the steam out as it cooks in a 375 oven just until the crust browns, usually 20-30 minutes.

**For a delicious cheesy soup instead of Pot Pie, add 2 cups cheddar and remove from heat just as soon as it melts. Serve it up!

Jan Burke.