Honey Mustard Chicken Pot Pie

I decided a pot pie would be good use of a lot of the CSA vegetables we have on hand. Also we had some homemade pie crust in the freezer from our last Cookin' Minnesota meetup. Matt suggested flavoring the cream sauce with mustard to give it a little bit of a different flavor. I decided to take it one step further & use honey mustard, a flavor I love with chicken

The mustard really added a lot of flavor to the white sauce though perhaps it was a touch sweet. Next time we'll add a tablespoon of brown mustard as well & that should balance the flavors of the mustard & the honey just right. We really enjoyed the combination of vegetables in this pie as well, we don't usually add parsnips or sweet potato but loved the flavor of both.

You can use homemade or store-bought crust for this. If you do use homemade roll it out to about 1/8-inch thick. Matt used some of the leftover scraps of dough to cut out snowflakes to decorate the pies. The rest of the dough was made into cinnamon sugar cookies for dessert, yum!

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