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preheat oven 375 degrees. heat enough olive oil to thinly films the bottom of the saucepan. add onion and garlic and cook 2-3 minutes until it begins to soften. add carrots and cook 5 minutes to soften. set aside. melt butter. wisk in flour and mix well. mixture will be dry. gradually add 1 cup stock to the saucepan. cool 2-3 minutes until mixture begins to thicken and takes on a golden color. add chicken, corn and any additional stock to achieve consistency. (some like it soupy, some like it thicker.) add salt to taste. place mixture in baking dish and top with pie crust. bake at 375 degrees for approximately 25 minutes or until crust is golden and pie is bubbly. **variation: mashed potatoes can be substituted for pie crust topping. **the longer you leave the chicken in the poached water to cool, the moister it will be.
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Pull-cord chopper — quick dice onions, garlic, herbs, nuts
Premium cold-pressed EVOO — finishing, dipping, raw applications
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Controlled pour dispenser — drizzle olive oil without glugging
Pull-cord chopper — quick dice onions, garlic, herbs, nuts
Premium cold-pressed EVOO — finishing, dipping, raw applications
Seal out syn-propanethial-S-oxide — tear-free onion prep
Instantly mince garlic without a knife — self-cleaning basket