Chicken Pot Pie

Preheat the oven to 400 F (200 C).

Cut the pastry to size using the baking dish as a template and allowing about 1inch (2.5 cm) extra all around. Cover with plastic wrap so it won`t dry while you prepare the filling.

In a medium saucepan, combine the chicken chunks, the broth, the wine, the carrots with the Bay leaf, add the Onion Chive Deep Mix and some freshly ground pepper. Bring to a boil, reduce heat and simmer for 10 minutes.

Add the peas and simmer for another 5 minutes.

With a slotted spoon, remove the chicken, carrots and peas and set aside. Discard the Bay leaf (if using). Pour the cooking broth into a measuring cup and add the cream.

In the same saucepan, melt the butter, add the chopped celery and chopped onion (if using) and sauté until softened, about 5 minutes. Add the flour and blend well. Pour in the broth/cream and blend well. Cook, stirring until it starts to thicken, about 3 minutes. Add the chicken, carrots and peas. Add salt to taste. Transfer into the baking dish.

Place the pastry on top of the dish, pinch down the edges and poke a few slits in the top to vent. Brush with some beaten egg white, if desired. Bake for 20 minutes.

*** Don’t waste the leftover pie dough, press it into a muffin pan, blind bake, then fill the tarts with something sweet, instant dessert.