Chicken & Vegetable pot pie Recipe

Name: Chicken & Vegetable pot pie
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 3 tbsp (45 ml) butter; ¼ cup (60 ml) flour; 3 cups (750 ml) chicken stock; ¼ cup (60 ml) cream (15 or 35%); 2 cups (500 ml) 1/2 bag of Arctic Gardens mixed vegetables; 4 cups (1 litre) cooked chicken, chopped; 3 tbsp (45 ml) sundried tomato pesto; 1 lb (450 g) pie dough

Ingredients

3 tbsp (45 ml) butter
¼ cup (60 ml) flour
3 cups (750 ml) chicken stock
¼ cup (60 ml) cream (15 or 35%)
2 cups (500 ml) 1/2 bag of Arctic Gardens mixed vegetables
4 cups (1 litre) cooked chicken, chopped
3 tbsp (45 ml) sundried tomato pesto
1 lb (450 g) pie dough

	PREP TIME 20m	COOK TIME 45m	TOTAL TIME 1h5m
YIELD 6 servings

Instructions

Preheat the oven to 400o F (200o C).
In a large saucepan, melt butter on medium-high heat and add flour.
Stir until smooth and continue to cook for 2 minutes.
Pour the stock and cream into the pan and whisk.
Bring to a boil and let simmer for 5 minutes or until thickened.
Add the vegetables and chicken to the sauce.
Flavour with sundried tomato pesto and season to taste.
Pour into an 8-cup (2 litres) rectangular mould.
Roll the pie dough onto a floured work surface, then place on top of the chicken and vegetables.
Press the pastry onto the edges of the mould and cut a few slits on the top crust for steam to escape.
Bake in the oven for 30 to 40 minutes or until the pie crust is cooked and golden.