Ricotta Cream Sauce Chicken Pot Pie

 

 

 

 

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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