Home All Recipes Bread Salad Soup Main Dish Side Dish Appetizers and Beverages Desserts Candy and Snacks Miscellaneous

Crust:
1 cup flour	2 cubes butter
1 cup potato flakes	1 beaten egg in cup
1/4 cup Parmesan cheese	Water to fill egg cup to 1/2 c
Filling:
1 medium potato, cubed	2 lg chicken breasts
1 cup sliced carrots	1/4 cup chopped onion
1 c sliced celery	Garlic clove
Sauce:
1/3 cup butter	1 tsp salt
1/4 cup flour	1/4 tsp pepper
2 cups chicken broth	1/4 tsp ground rosemary

Cook chicken in water; drain. Strain broth and cube chicken. Cook vegetables in strained broth for 10 minutes; drain, reserving broth. Mix cubed chicken with vegetables and set aside. Add water to broth to make 2 cups and set aside. Make crust: Mix flour, flakes, and cheese. Add liquid and form into two discs; chill. Roll out bottom crust and place in deep-dish pie plate. Place vegetable mixture on crust (add 1 c frozen peas, thawed, to vegetables). Make sauce: melt butter; add flour and seasonings. Cook a few minutes and add broth. Stir and thicken. Carefully pour sauce over top of vegetable mixture. Add top crust. Cut vents and brush with egg yolk wash. Cook at 400 degrees for 35 minutes.