2cupsMrs. Wages® & Orrington Farms® Broth Base – Chicken Flavored With Other Natural Flavor, prepared according to package directions
1cuppeas, frozen, fresh or canned and drained
½cupheavy cream
½cupgrated Parmesan cheese
Kosher salt
Black pepper
1
Preheat oven to 375 degrees Fahrenheit. Lightly grease a 9 inch pie plate with cooking spray. Set aside.
2
Melt butter in a large pot over medium heat. Add carrots, celery and corn and cook until vegetables begin to soften, about 5 minutes.
3
Sprinkle flour over vegetables and stir vigorously to coat, creating a roux.
4
Gradually pour in broth, stirring continuously to avoid lumps. Add chicken, peas, heavy cream, Parmesan cheese, salt and pepper. Cook until mixture thickens, about 6-8 minutes.
5
Pour filling into prepared baking dish. Cover with pie dough and seal edges. With a sharp knife, cut a few slits in dough to allow steam to escape.
6
Bake until crust is golden-brown and crisp, about 35-40 minutes.
7
Cool at least 10 minutes before serving.
Ingredients
1rotisserie chicken, shredded
1pie crust
4tbspunsalted butter
1cupdiced carrots
1cupdiced celery
1cupcorn kernels
⅓cupall-purpose flour
2cupsMrs. Wages® & Orrington Farms® Broth Base – Chicken Flavored With Other Natural Flavor, prepared according to package directions
1cuppeas, frozen, fresh or canned and drained
½cupheavy cream
½cupgrated Parmesan cheese
Kosher salt
Black pepper
Directions
1
Preheat oven to 375 degrees Fahrenheit. Lightly grease a 9 inch pie plate with cooking spray. Set aside.
2
Melt butter in a large pot over medium heat. Add carrots, celery and corn and cook until vegetables begin to soften, about 5 minutes.
3
Sprinkle flour over vegetables and stir vigorously to coat, creating a roux.
4
Gradually pour in broth, stirring continuously to avoid lumps. Add chicken, peas, heavy cream, Parmesan cheese, salt and pepper. Cook until mixture thickens, about 6-8 minutes.
5
Pour filling into prepared baking dish. Cover with pie dough and seal edges. With a sharp knife, cut a few slits in dough to allow steam to escape.
6
Bake until crust is golden-brown and crisp, about 35-40 minutes.
