This pie is great any time of year. Instead of chicken you can also use up leftover turkey from Thanksgiving or Christmas dinners for a hearty comforting meal.
5 boneless skinless chicken breasts
1 large onion, chopped
1 cup coarsely chopped celery
1 bay leaf
Salt and pepper to taste
1/2 cup butter
1/2 cup flour
1 cup frozen pearl onions
1 cup milk
1 cup chopped fresh or frozen carrots
1 cup frozen peas
2 potatoes, peeled and cubed
1 Tablespoon chopped fresh parsley
1 Tablespoon chopped fresh thyme
Strained chicken broth
Double pastry pie crust
In a pot put the chicken, onion, celery, bay leaf, salt and pepper
Cover with water and cook until the chicken is tender.
Discard the vegetables and bay leaf.
Strain and reserve the broth
Cut up chicken about 4 cups.
Heat butter in a saucepan.
Add the flour and stir to blend, stir constantly.
Add pearl onions and potatoes
Cook until the onions and potatoes are tender
Season with salt and pepper.
Add the broth and milk gradually
Cook until thickened.
Add the chicken, vegetables and herbs
Mix well season to taste.
Spoon the chicken mixture into pie crust
Cover with second crust
Cut vents in top and crimp edges
Bake at 400 or 425 for 30 to 45 minutes
Or until the crust is brown and looks done
Serve with a green side salad. Enjoy simply delicious.