Chicken Pie Pot

Ingredients

•     250 mL (1 cup) chicken broth
•     75 mL (1/3 cup) beans, cut into small pieces
•     125 mL (½ cup) diced carrots
•     1 onion, coarsely chopped
•     15 mL (1 tbsp) butter
•     15 mL (1 tbsp.) all-purpose flour
•     1 can (284 mL/10 oz) cream of mushroom soup
•     30 mL (2 tbsp) chopped fresh basil or 10 mL (2 tsp) dried basil
•     75 mL (1/3 cup) frozen or canned peas
•     750 mL (3 cups) cubed cooked chicken
•     2 shortcrust pastry sheets, each 20 cm (8 inches) in diameter
•     1 egg, beaten

Instructions

1. Preheat oven to 190°C (375°F). In a saucepan, bring chicken broth to a boil and cook beans, carrots, and onion for 5 to 6 minutes.
2. Meanwhile, melt butter over medium-low heat in another saucepan and stir in flour. Cook until mixture is foamy (white roux), then let cool.
3. Using a skimmer, remove vegetables from the broth and set them aside. Gradually pour the broth over the roux and whisk vigorously. Cook over medium heat for 4 to 5 minutes to bind the sauce.
4. Stir in cream of mushroom soup and basil. Add reserved vegetables, peas, and chicken—season to taste.
5. Line a pie pan with a piece of pastry and brush the edges with a beaten egg. Place the chicken mixture in the pastry case. Cover with the other layer and press the edges together. Trim excess dough.
6. Pierce the center of the pie with the tip of a knife and brush the surface with a beaten egg.
7. Bake for 30 to 35 minutes, or until the crust is golden brown.

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