Chicken and Cheese Pot Pie

Classic comfort food ... flaky pastry chock full of chicken, veggies and cheese. Who can resist cheese?

Ingredients:

3 tbsps butter

1/2 cup diced onion

3/4 cup diced turnip

3/4 cup diced carrot

1/2 cup diced potato

3 tsps minced garlic

1 tsp dry thyme

1 tsp celery seed

sea salt and pepper to taste

2 cups cooked and chopped chicken (or turkey)

2 tsps cornstarch

1 cup heavy cream (or substitution - see below)

1/2 cup chicken broth

1 tsp worcestershire sauce

1 tbsp dijon mustard

3/4 cup shredded cheddar cheese

1/2 cup frozen peas

pie dough for a 2 crust pie

Melt butter in a large skillet and add the onion, turnip, carrot, potato and garlic.

Sauté 10 minutes then add the thyme, celery seed, salt and pepper. Add the broth, bring to a boil then reduce heat and simmer for another 10 minutes or until vegetables are tender.

Add the chicken. Whisk together the cornstarch, heavy cream, worcestershire and dijon and pour into the pan. (NOTE: If you don't have heavy cream combine 1/4 cup melted butter with 3/4 cup warm milk. Works like a charm!) Now simmer everything for 6-7 minutes before adding the cheese and frozen peas.

Roll out the pie dough and place one round in the bottom of a 10" pie plate. Spoon in the filling. Wet the edge of the pie dough with water then cover with the top, crimp the edges to seal and cut vent holes in the top.

Bake at 375°F for 20-25 minutes.

Cool 10-15 minutes before slicing.

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