For a cold and dreary weekend, chicken pot pie serves as a wonderful remedy. Contained in this little cup of deliciousness are diced bits of butternut squash, celery, carrots, peas, rosemary, mushrooms, and shredded chicken. Both the vegetables and the chicken were boiled before combining them in a pot of heavy cream and chicken stock. All of this was then placed into delicately crafted bowls of pie crust, which we made with copious amounts of butter. We topped each pie off with a layer of crust, pinched the edges, and brushed a whisked egg to give it a golden finish. Having made a total of six, we enjoyed them over the entire weekend!
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