3 tbl. butter
3 tbl. flour
2 cups milk
1 cup chicken stock
2 pie crusts, defrosted (I LOVE Trader Joe’s pie crusts! There are two crusts in each package. So buttery!!!)
1 1/2 cup chicken, cooked and diced
3/4 cup potatoes, diced (I don’t remove the skin but you most certainly could.)
1/2 cup carrots, diced
1 tsp. sage, chopped
1 tsp. rosemary, chopped
1 egg, beaten
salt and pepper to taste
1. In a stock pot put water on to boil. You will be using this water to cook the carrots and potatoes. You will need enough water to cover the vegetables.
2. Melt the butter in a medium pot. Add the flour to create a roux. Cook the roux for 2 minutes. Add the milk and chicken stock. Heat until the mixture becomes thick. You want to be able to pour the mixture so make sure it doesn’t get too thick. Remove from stove when ready. Add salt to taste.
3. Dice the carrots and potatoes into bite sized pieces. Once the water is boiling, add the vegetables. Boil for 12-15 minutes, until the carrots and potatoes are soft. Mix the cooked vegetables with the chicken. Add the rosemary and sage.
4. Spread one defrosted pie crust in the bottom of a 9 inch pie plate. Put the chicken and vegetable mixture over the crust. Pour the roux, milk, and stock mixture over the carrots, potatoes, and chicken. Cover with the other pie crust. Cut slits into the pie to allow steam to escape. Wash the pie crust with egg so it becomes a lovely brown.
5. Bake in a 350 degree oven for 35-40 minutes. Cool before serving.