Chicken Pot Pie

• 4 Tablespoons Butter
• 1/4 Cup Finely Chopped Onion
• 5 Tablespoons flour
• 3 Cups Chicken Broth (Ina adds two chicken boullion cubes for four individual pot pies
• should we replace some salt with this?)
• 1 Cup Carrots Cut Into 1/2-Inch Dice
• 1 Teaspoon Salt
• 1/2 Teaspoon Freshly Ground Black Pepper
• 1 Teaspoon Chopped Fresh Sage, Or 1/2 Teaspoon Dried
• 1 Cup Milk
• 1 Cup Fresh, Or Frozen, Defrosted Corn Kernels
• 1 Cup Fresh Or Frozen And Defrosted Petite Peas
• 2 Cups Cooked Chicken (I just poach a couple of chicken breasts in broth or water with some
• herbs and then cube up)

1. In a 4-quart saucepan, melt the butter and saute the onion for 2 minutes, until it begins to soften. Add the flour, and whisk until it bubbles. Gradually whisk in the broth a little at a time, stirring as you go with the whisk, until the sauce is thick and smooth, about 3-5 minutes. Add the carrots, salt, pepper and sage, stirring until the sauce begins to simmer. Simmer for 5 minutes. Add the milk, corn, peas and chicken, simmering for another 3 minutes. Pour the filling into a 3-quart casserole. Refrigerate until ready to bake.
2. Make the crust.
3. Preheat the oven to 375u0b0 F. Bake the pot pie for 30 to 40 minutes, until the crust is golden brown.

butter, onion, flour, chicken broth, salt, carrots, salt, freshly ground black pepper, fresh sage, milk, kernels, chicken, herbs

Taken from www.epicurious.com/recipes/member/views/chicken-pot-pie-52474761 (may not work)