Salt Glaze
Salt Glaze

How could i make a honey roasted chicken pot pie?
What types of vegetables should i use what kind of seasonings i got the idea from the Marie callanders website sounds delicious i'm thinking boneless skinless chicken breasts seared in a pan with salt and pepper then glazed with honey and roasted in the oven carrots and peas and a sauce made from chicken broth and heavy cream.
what do you think any suggestions welcome
Honey Mustard Chicken Pot Pie
1 T olive oil
1 medium carrot, chopped
1 small parsnip, chopped
1 small sweet potato, peeled & cut into 1/2-inch cubes
1 small onion, peeled & chopped
1 stalk celery, chopped
2 T unsalted butter
2 T flour
1 c milk
2 T honey mustard
1 T mustard, brown or dijon would work great (optional)
1/4 c frozen peas
1 large cooked chicken breast, cut into small cubes
salt & pepper
1 pie crust
1 egg, beaten
Preheat oven to 400 F.
In a large saucepan heat the olive oil over medium-high. Add all the vegetables except the peas & cook until the onions are translucent & the other vegetable are starting to get tender. Add the butter. Once the butter has melted sprinkle in the flour. Cook while stirring for 1 minute. Slowly add the milk, about 1/3 cup at a time, while stirring. Continue to cook & stir until thickened & bubbling. Stir in the mustard, peas & chicken. Divide the filling between two large single serving ramekins.
Cut two circles from your pie dough about 1/2 to 1-inch bigger around than the to of the ramekins. Gently place one circle on top of each ramekin, pressing around the sides. Brush the crust with the beaten egg. Place on a baking sheet & bake for 25- 30 minutes until golden brown.
Serves 2
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