On every side the wicked prowl, as vileness is exalted among the children of man. - Psalm 12:8
2 ready made regular pie shells
Egg wash
1 grated medium Carrot
1/4 c mushrooms, sliced
1/4 frozen English peas
1/8 c Leeks, sliced
1/8 c Celery, sliced
1 -1/2 c Rotisserie chicken breast, chunks
1 T Clarified butter
1/2 t dry onion soup, I make my own
1/2 t sage
1/4 t rosemary
1/4 t thyme
1/2 t Umami seasoning
1/2 t Mrs Dash table
Pinch black pepper
1 t chicken base seasoning
Put butter in heavy bottom pot.
Add veggies and seasonings, sauté 5 minutes.
Add chicken, add all sauce ingredients, sauté 2 minutes to combine.
Poke holes in bottom crust with fork.
Ladle chicken veggies mix into crust.
Add top crust, cut 4 slits.
Brush with egg white.
Bake preheated 375 oven for 20-25 minutes.
Sauce list
1/2 c half and half
1/2 c water
1/2 t cornstarch
1 T ricotta sprinkled with pinch of sugar mixed with 1 T half and half, set aside
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