chicken apricot pot pie

Name: chicken apricot pot pie
Ingredients: Serves 4-6; 1 rotisserie chicken (or homemade roast chicken) dark and white meat picked and shredded -- save the bones and skin of rotisserie chicken for the broth; 1 carrot, large dice; 1 rib celery, large dice; 1 medium onion, quartered; 1 bay leaf; 1 sprig thyme whole; 2 quarts water; 4oz flour by weight; 4 oz butter by weight; 1 quart heavy cream; 1 cup medium diced celery; 1 cup medium diced carrots; 2 cups medium diced onions; 1 cup frozen peas; 1 cup dried Mediterranean apricots, quartered; 1 sprig thyme chopped fine; 3 tablespoons parsley chopped fine; 1 tablespoon sage chopped fine; 1 tablespoon rosemary chopped fine; 1 package frozen puff pastry, or your favorite pie dough recipe.; 1 egg beaten with 1 tablespoon of water

chicken apricot pot pie was pinched from <a href="http://www.kcet.org/socal/food/the-public-kitchen/winter-recipes-chicken-apricot-pot-pie.html" target="_blank">www.kcet.org.</a>

INGREDIENTS

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Serves 4-6

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1 rotisserie chicken (or homemade roast chicken) dark and white meat picked and shredded -- save the bones and skin of rotisserie chicken for the broth

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1 carrot, large dice

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1 rib celery, large dice

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1 medium onion, quartered

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1 bay leaf

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1 sprig thyme whole

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2 quarts water

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4oz flour by weight

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4 oz butter by weight

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1 quart heavy cream

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1 cup medium diced celery

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1 cup medium diced carrots

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2 cups medium diced onions

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1 cup frozen peas

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1 cup dried Mediterranean apricots, quartered

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1 sprig thyme chopped fine

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3 tablespoons parsley chopped fine

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1 tablespoon sage chopped fine

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1 tablespoon rosemary chopped fine

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1 package frozen puff pastry, or your favorite pie dough recipe.

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1 egg beaten with 1 tablespoon of water

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