Here is a recipe we enjoy at our house often during cooler weather. Enjoy!
1 1/2 cups chicken stock
1 cube chicken bouillon
2 cups cooked chicken, diced
1 cup carrots, diced
2 medium potatoes, diced
1/2 cup frozen peas
2/3 cup flour
1/3 cup water
salt and pepper to taste
1 double pie pastry crust
1 egg and 1 tablespoon water
Preheat oven to 375 degrees. In large saucepan, add first six ingredients. Cook vegetables until tender. In small bowl, mix flour and water to make a paste. Gradually stir into broth to thicken. Sprinkle with salt and pepper according to your taste. Divide pie pastry in half. Spread bottom pastry to fit the bottom of the greased 9x11" baking pan and up the sides. Pour chicken mixture over the bottom crust, then add the top pastry spreading to the sides. Poke 6-9 steam holes with your knife to allow sauce to breathe. Whisk egg and water to make egg wash; spread over pastry. Sprinkle crust with salt and pepper. Bake on bottom rack for 35-40 minutes until golden brown. Allow to set for 10 minutes before serving. Serves 4-6. Yum!
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