- 1 cup chicken stock
- 3 cup cubed smoked ham
- 2 tbsp red wine, (optional)
- 3 carrots, sliced
- 2 sweet potatoes, peeled, and, cubed
- 3 celery, stalks, sliced
- 1 bay leaf
- � tsp dried savory
- 1 cup frozen peas
- � cup diced sweet red pepper
- 1/3 cup butter
- 1 onion, chopped
- 3/4 cup flour
- 3/4 tsp dry mustard
- pinch salt
- pinch pepper
- pastry, for 9-inch single crust pie
- 1 tbsp milk
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Preheat oven to 450F (200C). In a Dutch oven, combine chicken
stock, ham, red wine (if using), carrots, celery, sweet
potatoes, bay leaf and savory; bring to boil. Reduce heat and
simmer, covered, for 15 to 20 minutes or until carrots are
tender-crisp. Add peas and red pepper; simmer for 2 minutes.
Drain, reserving liquid; discard bay leaf. Set vegetable mixture
aside.
In Dutch oven, melt butter over medium heat; cook onion for 3
minutes or until softened. Sprinkle with flour; cook, stirring,
for 3 to 4 minutes or until lightly golden. Stir in mustard.
Gradually whisk in reserved liquid until smooth. Increase heat
to medium high; cook, whisking constantly, until boiling and
thickened.
Add reserved vegetable mixture and chicken; season with salt
and pepper to taste. Pour into 12 cup (3 L) casserole dish.
On lightly floured surface, roll out pastry to � inch (9
mm) thickness. With floured cutters, cut out desired shapes.
Overlap cutouts over entire casserole; brush with milk.
Bake on baking sheet for 30 to 35 minutes or until pastry is
golden brown and filling is bubbly. |
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