Thursday Menu – Chicken Pot Pie
Farm Share Food- Carrots, Corn
Other Local Food – Peas
Chicken Pot Pie
2 cups chicken, cooked and cubed
2 cups frozen vegetables (carrots, corn, green beans, peas, turnips, etc)
1 ready-made roll out pie crust
2 T butter
2 T flour
1 t poultry season
salt and pepper, to taste
2 cups chicken broth
2 T plain yogurt or sour cream
Preheat oven to 425
Place one rolled out pie crust in the bottom of a pie dish. Layer chicken and vegetables. Place second pie crust on top, crimp edges, and slices holes. Bake pie for 25-30 minutes.
While baking melt butter and then add flour to make a roux. Add seasoning, salt, and pepper. Slowly add chicken broth to make a gravy. When gravy has thickened add yogurt or sour cream, whisk to melt. Serve sauce over slices of Chicken Pot Pie.