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3–4 c. cooked, chopped chicken (one rotisserie chicken yields approximately 4 cups of meat)
2 ½ c – 3 c. frozen peas
2 ½ c – 3 c. sliced, cooked, but still firm, carrots
(first amounts make it saucier, second amount less saucy – you choose!)
1 ½ tsp. salt
½ tsp. pepper
1 tsp. poultry seasoning
1/3 c. butter
1/3 c. flour
1 tbsp. Major Chicken base dissolved in 2 c. boiling water *
1 ½ c. milk
1 Krause Farms Pie Patty, thawed (or your own recipe for a 9” round)
1 egg, slightly whisked with 1 tbsp. water
Mix all pie ingredients together in a large mixing bowl. Set aside.
For the sauce, in a medium saucepan, melt butter, and blend in flour. Add broth gradually, stirring constantly, and then add milk. Bring to a boil, stirring constantly, until thickened. Pour over chicken and vegetables, and stir until mixed. (I usually combine the milk and broth in a glass measuring cup and heat it in the microwave until near boiling point. This speeds up the process of cooking the sauce quite a bit.)
Pour into a greased 9 x 13 pan, either glass or ceramic (not metal).
Slightly defrost and roll out 1 Krause Farms Pie Crust Patty on a lightly floured board until roughly the shape of the baking pan. Don’t worry if it’s not exactly the same shape, patch it up and call it “rustic”! Gently lay the pie crust on top of the filling, and cut a few slits in it for the steam to vent.
Optional: Mix 1 egg with 1 tbsp. water, whisking slightly. Brush the egg over the entire surface of the pastry, and sprinkle with sesame seeds. This gives it a nice, glossy finish, but won’t change the taste at all, it just looks prettier!
Bake in a 400 degree oven for 30 minutes, until hot and bubbling. Let rest for 5 minutes, serve and enjoy!