Updated: Wednesday, 05 Dec 2012, 2:20 PM CST
Published : Wednesday, 28 Nov 2012, 7:15 AM CST
Recipe from Lamers Dairy. For more on everything Lamers Dairy has to offer click here .
1/3 cup butter
1/3 cup all purpose flour
½ leek, white part only, sliced thinly
1 ½ cups low sodium chicken stock or broth
¾ cup Lamers Dairy Dairyland’s Best milk
¼ cup Lamers Dairy cream
Salt & Pepper
3 carrots, peeled and sliced
2 celery stalks, sliced
Fresh celery leaves
1 cup peas
2 cups diced cooked chicken
1 package prepared pie crust (two 9” rounds)
Heat oven to 425 degrees.
In a large pan, heat butter over low heat until melted. Add leek, salt and cook until softened, but not browned.
Add flour and cook over low heat until mixture bubbles. Stir in stock. Add milk and cream and stir until sauce thickens. Add pepper.
In the meantime, put sliced carrots in a small sauce pan. Put sliced celery on top and celery leaves. Add ¾ inch of water. Put a tablespoon of butter on top and cover with parchment. Cover pan and cook over high heat until water boils. Turn down the heat and cook until tender.
Discard celery leaves. Add cooked carrots, celery, peas and chicken to sauce. Salt and pepper as needed.
Line a 9 inch pie pan with one round of pie crust. Spoon in above mixture. Cover with second round and seal and flute. Make slits to allow steam to escape. Bake 30 to 35 minutes until the crust is browned.