Leftover Chicken Pot Pie

Hopefully you have been roasting some of the whole chicken that have been included in your CSA shares. This is a great recipe to use on the leftover chicken.

Ingredients:

• Home made or purchased pastry fro a double-crust pie
• 10 oz (approx) fresh or frozen peas and carrots (experimentation is encouraged)
• 1/3 cup pastured butter
• 1/3 cup all-purpose flour
• 1/3 cup chopped onion
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1-3/4 cups chicken broth
• 2/3 cup milk
• 2-1/2 to 3 cups cut-up left over chicken or turkey (if you have children, having them cut or tear up the leftover chicken is a great opportunity to get them involved in the kitchen)

1. Rinse veggies in cold water & drain.
2. Melt butter in a 2 qt saucepan over medium heat. Stir in flour, onion, salt, pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir for one minute. Stir in chicken and peas and carrots; remove from heat.
3. Pre-heat oven to 425 degF
4. Prepare pastry. Roll two-thirds of the pastry into 13" square. Ease into ungreased square pan, 9x9x2 inches. Pour chicken mixture into pastry lined pan.
5. Roll remaining pastry into 11"square. Cutout designs with 2" cookie cutter. Place square over chicken mixture. Arrange cutouts onto pastry. Turn edges of pastry under and flute the edges.
6. Bake about 35 minutes or until golden brown.