34 At the end of the days I, Nebuchadnezzar, lifted my eyes to heaven, and my reason returned to me, and I blessed the Most High, and praised and honored him who lives forever, for his dominion is an everlasting dominion, and his kingdom endures from generation to generation;
35 all the inhabitants of the earth are accounted as nothing, and he does according to his will among the host of heaven and among the inhabitants of the earth; and none can stay his hand or say to him, "What have you done?"
36 At the same time my reason returned to me, and for the glory of my kingdom, my majesty and splendor returned to me. My counselors and my lords sought me, and I was established in my kingdom, and still more greatness was added to me.
37 Now I, Nebuchadnezzar, praise and extol and honor the King of heaven, for all his works are right and his ways are just; and those who walk in pride he is able to humble. - Daniel 4:34-37
1 boxed pie crust, I used one from the biscuit isle
1 beaten egg
1/2 c water
1/2 c half and half
1/2 c heavy cream
1 1/2 c pulled rotisserie chicken
2 T mascarpone
1 t chicken base seasoning
1/2 t tarragon
A few turns of cracked Black pepper
1/2 bag of Bird's Eye steam-fresh veggie blend, white rice, corn, carrots and peas
Cornstarch slurry for thickening
In a sauce pan, place all ingredients and bring to a boil. Boil 10 minutes and add slurry to thicken. When thickened, remove from heat. Ladle mixture into pie plate. Top with crust, cut 3 slits in crust and baste top with egg wash.
Bake in a preheated 375 degree oven for 20 minutes.
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