All My Children' Recipe

• 1 pkt Refrigerated pastry pie crust
• 2 lrg Carrots, peeled and diced
• 3 med New red potatoes, diced and peeled
• 1 c. Frzn peas
• 2 tsp Extra virgin olive oil
• 12 x Pearl onions, peeled and halved
• 4 Tbsp. Unsalted butter
• 1/4 c. Flour
• 2 c. Chicken broth
• 1/2 c. Heavy cream
• 2 tsp Dry dill
• 1/8 tsp Grnd nutmeg Salt and pepper, to taste
• 1 c. Cubed roasted chicken, or possibly turkey
• 1 lrg Egg Paprika, to taste

1. How to Prepare Chicken:Preheat oven to 350 F. Pre-bake pie crust for 10 min.
2. Let cold.
3. In a medium saucepan, combine carrots and potatoes.
4. Add in water and cook for 15 minutes.
5. ; add in the peas and cook for an additional five min.
6. Transfer veggies to a large bowl.
7. Saute/fry onions in a small skillet till clear.
8. Add in onions to veggies.
9. In a medium saucepan, heat butter over medium heat.
10. Gradually whisk in the flour.
11. Whisking constantly, add in chicken broth, bring to boil.
12. Let boil for one minute.
13. Reduce heat, add in cream, dill, nutmeg, salt and pepper.
14. Continue to whisk till sauce thickens sufficient to coat the back of a spoon.
15. Add in the chicken or possibly turkey to bowl of veggies.
16. Gently mix in the sauce till well combined.
17. Using large spoon, transfer mix to the pre-baked pie shell.
18. Place the top crust over the pie and healthy pinch the edges together to seal.
19. Lightly glaze the top of the pie crust with the beaten egg using pastry brush.
20. Dust with paprika.
21. Bake in oven for 45-60 min.
22. Chicken Pot Pie "All my Children's," Jill Larson's Chicken Pot Pie

pastry pie crust, carrots, new red potatoes, peas, olive oil, onions, butter, flour, chicken broth, heavy cream, dill, nutmeg salt, chicken, egg paprika

Taken from cookeatshare.com/recipes/all-my-children-63345 (may not work)