Serves 4. *This recipe was baked a cast iron pan, if you don’t have one just use a casserole dish as a substitute*
- 3 tbsp butter
- 1 small onion – diced
- 2 celery stalks – diced
- 3 tbsp flour
- 2 cups of chicken broth
- ½ c. milk or cream
- 1 ½ c frozen peas
- 1 ½ c frozen or canned corn
- 1 ½ c frozen or fresh diced carrots
- ¼ tsp dried thyme
- 3 c. cooked chicken diced (I used a store made rotisserie chicken and cut it up)
- Salt & Pepper
- 1 package of either frozen phyllo pastry or pie crust – thawed
- 1 egg
Set your oven, or if you have a smoker/grill (Like a Traeger or PitBoss, etc.) use that, to 400 Degrees F.
Melt butter in a large saucepan over medium heat, add onion and celery and cook 3-5 min until onion is translucent. Sprinkle in the flour and stir to create a roux.
Slowly add the chicken broth, use a whisk to help prevent lumps.
Add milk or cream next, and let simmer for a few minutes until it starts to thicken. (the mixture should stick to the back of a spoon, that’s how you know you’re ready to proceed, if it’s too thin you will have to pull out another small sauce pan and create another roux and slowly add it to the mixture. To create a roux it’s always a 1:1 ratio of butter and flour, for example…1 tbsp butter to 1 tbsp flour)
Add thyme and salt and pepper and stir. Add all veggies, and chicken, and let simmer for 5-10 mins.
Coat cast iron pan or casserole dish with cooking spray and fill with mixture.
Add crust to top (for this I added phyllo pastry, next time I’ll use a pie crust) and make several small slits with a sharp knife for ventilation.
Brush with egg wash and then bake for 30 mins or until pastry is nicely browned and filling is bubbling.
Let cool and then enjoy!
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