Chicken & Squash Pot Pie
- 1 piece piecrust
- 1 l skinless, boneless chicken breasts
- 5 cups chicken stock
- 1 piece RawSpiceBar's Winter Herbs
- 11/2 cups cubed butternut squash
- 2 cups frozen peas
- 112/ cups carrots, diced
- 1 piece yellow onion, diced
- 3/4 cups flour
- 1/4 cup heavy cream
- 12 tablespoon butter
- 1 piece Salt & pepper to taste
- 1 piece (1 egg & a splash of milk, whisked)
- Preheat oven to 350 F. Sprinkle chicken breasts with olive oil and season with salt & pepper. Bake chicken breasts on a baking sheet for 12-15 minutes, or until just cooked through. Remove from oven, allow to cool slightly, and dice chicken into bite-sized cubes. Set aside.
- Warm chicken stock on the stove. Meanwhile, in a large pot, melt butter. Add onions and saute for 10 to 15 minutes. Stir in flour continuously and cook over low heat for 2 minutes. Continue to stir adding chicken stock and simmer for 1 minute. Add RawSpiceBar's Winter Herbs, chicken, carrots, peas, and squash and mix together.
piecrust, skinless, chicken stock, herbs, cubed butternut squash, frozen peas, carrots, yellow onion, flour, heavy cream, butter, salt, egg
Taken from www.epicurious.com/recipes/member/views/chicken-squash-pot-pie-567036f0c0ee760b5810d7eb (may not work)