Chicken Pot Pie

Whether you’re celebrating Pi Day or looking for comfort food during the winter, here’s your recipe! Make extras in a muffin tray to freeze for lunches.

Double pie crust (store bought or homemade)

Veggies (fresh or frozen- chopped carrots, peas, corn)

1/4 cup butter

1/3 cup flour

1/2 tsp salt

1/2 tsp dried sage or thyme

1/8 tsp ground pepper

2 cups chicken broth

3/4 cup milk

3 cups cooked chicken, chopped

Cook vegetables. Melt butter in skillet. Add flour, salt, pepper and seasoning. Add broth and milk. Cook and stir till thick and and bubbly. Add in drained cooked vegetables and chicken.

Roll pastry out on Roul’pat to desired thickness. Cut into shapes for your mold- 5” circle for Texas muffin tray. (As always, no need to spray or oil wells prior to baking.) Lay pastry circle into well, fill with ladle of filling and top with another circle of pastry dough. Pinch edges together. Cut a slit in the top for steam to escape while baking. Repeat for remaining wells. Bake for 12-15 minutes at 450*F.

If you’d like to use the Fluted Pie mold, pre-bake the pastry for a few minutes prior to filling. You can add pie weights over a sheet of parchment, foil or inside a Round mold for easy removal. Bake for 20 minutes and determine if it needs more time.

Tools used

Roul’pat Rectangular or Square