• Cooking Time: 25
  • Servings:
  • Preparation Time:


I found this recipe in a southern cookbook and changed a few ingredients. This is sooo good. You can use store purchased pie crusts or make your own. Sometimes I make small ones in ramekins. These can also be frozen.


  • 1 cup frozen peas
  • 1 cup frozen corn, or fresh
  • 3 medium red potatoes, diced up and slightly cooked
  • 3 garlic cloves, minced
  • 1 cup cooked, diced carrots
  • 1 medium onion, diced
  • 1 rotisserie-style chicken, boned and cut up
  • 1 beaten egg


  • After cooking the potatoes, salt and pepper them. Sauté the onions and garlic in a small amount of butter until translucent. Mix the potoatoes, peas, carrots, corn, and onions.
  • Set aside.
  • In a large pan melt one stick of butter.
  • Add ¾ cup of flour, whisking until smooth.
  • Add 2 ½ cups of chicken stock.
  • Bring to a simmer.
  • Cook a few minutes until thick.
  • Add two tablespoons of a good chicken base.
  • Do not use bouillon cubes.
  • Add ½ cup whipping cream, 1 dash of hot pepper sauce, salt and pepper to taste.
  • Carefully stir in the chicken and vegetables. Place in casserole or individually casseroles and cover with a pastry crust.
  • Brush with the beaten egg and sprinkle with salt and pepper.
  • Bake at 375 degrees for 20 to 25 minutes.

Categories: Main Dish  Poultry 
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