• ½ bunch of fresh parsley
  • 1 large yellow onion quartered
  • 1 3–4-lb. chicken
  • 2 carrots peeled and diced 1”
  • 2 medium potatoes peeled and diced 1”
  • ~1⁄4 lb. sugar snap peas trimmed
  • 1 clove garlic peeled and finely chopped
  • 6 tbsp. butter
  • 2 tbsp flour
  • 1 cup milk
  • 1 cup heavy cream
  • Garlic salt and pepper
  • 1 ⁄2 tsp. Tabasco Sauce

1 recipe Pie Crust

Egg Wash:

  • 1 egg yolk beaten with 1 tbsp. water



  1. Place parsley, chicken, and onions in a large pot with water until chicken is just covered.
  2. Bring to a boil over high heat. Reduce heat; simmer 30 minutes.
  3. Remove chicken; cool. Pull off meat in bite-sized pieces, set aside.
  4. Prepare all vegetables (dicing and slicing)
  5. Preheat oven to 450°.
  6. In a Large Skillet melt 3 tbsp of butter and sauté the carrots, potatoes, peas, and garlic over medium heat until tender.
  7. Add Vegetables to Chicken Mixture and set aside.
  8. In a Medium Skillet melt 3 tbsp. of butter and sprinkle 2 tbsp. flour. Stir constantly over medium heat until smooth. (This is called making the Rue)
  9. Stir in 1 cup milk until thickened. Remove from heat and add cream.
  10. Season to taste with garlic salt, pepper, and Tabasco. Gently stir sauce into chicken mixture. Note: The potatoes and chicken soak up a lot of the seasoning, so you may considering adding extra.
  11. Prepare pie crust. Line a 9" pan with pastry, fill with chicken mixture, and cover with top pastry. Crimp edges, cut a vent in top, and brush with egg wash.
  12. Bake 20 minutes. Reduce heat to 350°, and continue baking until crust is browned, about 35 minutes.