Soups
Creamy Tomato Basil Soup
A smooth, rich tomato soup finished with cream and fresh basil, best served with a grilled cheese for dunking.
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Mains
Old-Fashioned Chicken Pot Pie
We bake this in individual crocks for the dining room, but a single deep dish works just as well at home. The filling should be thick enough to hold its shape when you cut into it, not run across the plate.
25 min prep
45 min cook
Moderate level
Serves 6
Method
Soften the vegetables
Melt the butter in a large pot over medium heat and cook the onion, carrots, and celery for 8 minutes until soft.
Make the roux
Sprinkle in the flour and cook, stirring, for 1 minute.
Build the filling
Slowly whisk in the stock and milk, then simmer 5 minutes until thickened. Stir in the chicken, peas, and thyme, and season with salt and pepper.
Assemble
Line a 9-inch pie dish with one crust, pour in the filling, and top with the second crust. Crimp the edges and cut a few vents in the top.
Glaze and bake
Brush the top with the beaten egg and bake at 400°F for 35 to 40 minutes, until deep golden.
Rest before serving
Let the pie rest 10 minutes before slicing, so the filling has time to set.
From our kitchen
If the filling looks thin before it goes in the crust, simmer it a few minutes longer. A thin filling will run everywhere once you cut into the baked pie.
More from the menu
Sides
Stovetop Mac and Cheese
Elbow macaroni in a sharp cheddar sauce, made entirely on the stovetop with no baking required.
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Sides
Buttery Garlic Mashed Potatoes
Yukon gold potatoes mashed with roasted garlic, warm cream, and plenty of butter.
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