A savory pot pie, with a flaky butter crust and a rich chicken and vegetable filling. This is an easy, ready-to-reheat dinner and generously serves two.
To reheat: remove the plastic lid of the pie tin and cover with aluminum foil. Bake from fresh in a 350’ oven for 45 minutes to 1 hour until filling is hot. If frozen heat for 1 hour, then uncover for an additional 20-30 minutes to re-crisp the crust until the filling is hot.
Chicken, carrot, celery, onion, butter, thyme, lard, flour, stock, milk, salt, nutmeg