Posted at http://deepsouthdish.com/
1 tablespoon of olive oil
1 pound of boneless, skinless chicken breasts (about 2-1/2 cups cubed)
3 red potatoes, unpeeled
1/2 cup of frozen carrots
1/2 cup of frozen peas
6 tablespoons of real butter
6 tablespoons of flour
2 cups of chicken stock
1/2 teaspoon of kosher salt
About 8 turns of the pepper grinder
1/2 teaspoon of dried rosemary, crushed
1/2 teaspoon of dried thyme, crushed
1-1/2 cups of half and half
1 box of Pillsbury refrigerated pie crusts, softened to room temperature
Preheat oven to 425 degrees.
Heat the olive oil over medium high heat, add chicken and cook just until cooked through, turning once. Don't overcook it! Set aside to cool. Once cool enough to handle, chop into cubes.
Chop the potatoes into small cubes and place into a microwave safe dish. Cook on high for about 2-1/2 minutes or until tender. Set aside. In another microwave safe dish, add the carrots and peas; microwave on high for about 2 minutes, or until tender. Add to the potatoes.
Now we're going to make a roux. In a large saucepan, heat the butter over medium heat; add the flour in a tablespoon at a time, stirring in before adding the next. Cook, stirring constantly until mixture is bubbly and there are no remaining lumps, about 5 minutes. Slowly begin to incorporate the chicken stock, stirring vigorously until fully incorporated. Add in the seasonings and stir in well. Remove from the heat, add the salt, pepper, rosemary and thyme. Stir in the half and half until smooth.
Stir the chicken into the cream mixture, then add the potatoes, the carrots and peas; mix well. Unroll one of the pie crusts and place into a 9-inch, ungreased deep dish, glass pie plate. Gently press the crust down into the bottom and edges of the pie plate. Pour the filling into the crust and top with the remaining crust, tucking the top crust up under the edges of the bottom crust. Flute the edges.
Bake at 425 degrees for 15 minutes. Remove and place strips of foil around the edges of the crust to prevent overbrowning. Return to oven for an additional 15 to 25 minutes, or until crust is golden brown and filling is bubbling. Let stand for 5 minutes before serving.
