In a large saucepan, cook carrots and celery in ½ cup of chicken broth until crisp –tender, drain and set aside.
In another saucepan, melt butter until hot but not brown, whisk in the flour, salt and pepper until smooth and gradually whisk in broth and then heavy cream. Bring to a boil, then immediately turn down heat and continue to cook and stir constantly for 2 minutes or until thickened.
Stir in the carrots and celery, chicken, onions, peas, chives, parsley and thyme. Heat through.
Transfer to a greased 13 x 9 inch baking dish (preferably non-stick).
Follow pie crust preparation instructions on the ready-made package then place dough over filling and trim and flute the edges.
Brush lightly with egg. Bake at 400° for 25 to 35 minutes or until bubbly and crust is golden brown. Let stand at least 10 minutes before serving. Serves 8 - 10
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In a large saucepan, cook carrots and celery in ½ cup of chicken broth until crisp –tender, drain and set aside.
In another saucepan, melt butter until hot but not brown, whisk in the flour, salt and pepper until smooth and gradually whisk in broth and then heavy cream. Bring to a boil, then immediately turn down heat and continue to cook and stir constantly for 2 minutes or until thickened.
Stir in the carrots and celery, chicken, onions, peas, chives, parsley and thyme. Heat through.
Transfer to a greased 13 x 9 inch baking dish (preferably non-stick).
Follow pie crust preparation instructions on the ready-made package then place dough over filling and trim and flute the edges.
Brush lightly with egg. Bake at 400° for 25 to 35 minutes or until bubbly and crust is golden brown. Let stand at least 10 minutes before serving. Serves 8 - 10
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