Makes 2 pies
4 frozen pie crusts
1 onion, peeled & diced
2 tsp vegetable oil
2 Tbsp minced garlic
2 Tbsp Herbes de Provence
1 tsp salt
1 tsp pepper
1/2 pound carrots, peeled and diced
1 potato, peeled and diced
1 cup of frozen peas
2 Tbsp butter
1 Tbsp flour
1/2 cup heavy cream
1 cup chicken stock
2-3 cups cooked smoked chicken, chopped
- Saute onion in oil over medium heat to caramelize for 5-10 minutes.
- Whisk in butter, flour and chicken stock. Slowly whisk in heavy cream.
- Mix in remaining ingredients.
- Divide the mixture in half and spoon half into a pie crust and half into another pie crust.
- Cover the 2 pies each with another pie crust.
- Cut a couple of slits in top of crust and bake at 350 degrees for 45 minutes.