The Best Chicken Pie

Ingredients

• 2 bottoms & 2 tops of pie crusts, Chef Dumas
• 1 large carrot, diced 1 cm
• 1 medium potato, diced 1 cm
• 85 ml butter
• 1 onion, diced
• 2 celery stalks, diced 1 cm
• 85 ml flour
• 250 ml chicken broth
• 250 ml milk
• 2–3 tsp salted herbs
• 2 tbsp grated parmesan
• 500 ml cooked chicken, chopped
• 125 ml frozen peas
• pepper

Preparation

1. Preheat to 350°F (180°C).
2. Blanch carrot and potato for 4–5 minutes; drain.
3. Melt butter; cook onion and celery for 4–5 minutes.
4. Add flour for 1–2 minutes; whisk in broth and milk.
5. Simmer for 3–4 minutes.
6. Season with herbs, parmesan, and pepper.
7. Add chicken, vegetables, and peas; mix.
8. Fill crust bottoms, cover, and seal.
9. Make slits in dough.
10. Bake for 30–40 minutes (until crust is golden).