Fresh Vegetable, Herbs, Chicken Pot Pie

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• 1/3 cup butter
• 1/3 cup flour
• 1 pinch sea salt
• 1/2 teaspoon pepper
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 tablespoons olive oil
• 1/3 cup onion, chopped
• 1 cup mushroom
• 1/8 cup large carrot
• 1 1/2 cups leeks
• 2 cups broccoli
• 1 1/2 cups celery
• 2 tablespoons ginger
• 3 tablespoons garlic
• 1/3 cup flour
• 2 tablespoons fresh ginger
• 1/4 cup fresh cilantro
• 1 1/2 tablespoons rosemary
• 1 1/2 tablespoons sage
• 1 1/2 tablespoons thyme
• 2 1/2 cups chicken
• 1/2 cup smoked gouda cheese (optional)
• 1/3 cup margarine or 1/3 cup butter
• 2/3 cup milk
• 1 cup shredded smoke gouda cheese (optional)
• 2 prepared tender flake pie crusts (1 top crust and 1 bottom crust)

Recipe

• 1 heat butter over low heat until melted.
• 2 blend in flour, pinch salt and pepper.
• 3 cook over low heat, stirring constantly until smooth and bubbly. remove from heat.
• 4 stir in broth and milk.
• 5 heat to boiling; stirring constantly. stir one minute until thick.
• 6 sauté onions, mushrooms, carrots, leeks, broccoli, and celery in 2 tablespoons of olive oil with the ginger and garlic.
• 7 sauté until carrots are tender; mix in herbs in flour. reserve.
• 8 line pie plate with tenderflake prepared bottom crust.
• 9 pour in filling; top with shredded smoked gouda cheese.
• 10 top with top crust. cut slits in center to vent. flute edges.
• 11 cook uncovered in 425 degree fahrenheit oven until crust is brown, approximately 35 to 40 minutes.
• 12 let stand 10 minutes before serving.