| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Poultry | 9 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Recipe by: Penzey's Posted to TNT Recipes Digest by Lynn Nelson <[email protected]> on Mar 05, 1998
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