- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrot
- 1/2 cup melted butter
- 1 cup frozen peas
- 1/3 cup flour
- 2 cup chicken broth
- 1 cup half & half
- 1 tsp. salt
- 1/4 tsp. pepper
- 3 or 4 cups diced cooked chicken
- 2 Made from Scratch Pie Crusts, unbaked
- 1 egg yolk
- 1 tbsp. half & half
Saute onion, celery, and carrot in butter for 6 minutes. Stir in peas and flour, cook 1 minute, stirring constantly. Gradually add broth and 1 cup half & half; cook over medium heat, stirring constantly, until thick and bubbly. Stir in salt and pepper. Add chicken, stirring well.
Roll pastry to 1/8 inch thickness. Cut pastry 1/2 inch larger than bowl. Combine egg yolk and 1 tablespoon half & half. Brush one side of pastry. Place brushed side down over bowl, folding edges under and pressing firmly to sides of bowl.
Ladle chicken mixture into oven-proof bowl fitted with pastry, filling to within 3/4 inch of rim.
Brush top with remaining egg mixture. Cut one small air slit in the top.
Bake at 400 degrees for 15-20 minutes until top is puffed and browned.