Chicken Pot Pie

INGREDIENTS:
3 cups Elmira cooked chicken breast, cubed
  • 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
  • ½ tsp dried savory
  • 1 cup frozen peas
  • ½ 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

DIRECTIONS:
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 ¼ 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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