Ingredients
1 piece piecrust
1 l skinless, boneless chicken breasts
5 cups chicken stock
1 piece RawSpiceBar’s Winter Herbs
11/2 cups cubed butternut squash
2 cups frozen peas
112/ cups carrots, diced
1 piece yellow onion, diced
3/4 cups flour
1/4 cup heavy cream
12 tablespoon butter
1 piece Salt & pepper to taste
1 piece (1 egg & a splash of milk, whisked)
Preparation
Preheat oven to 350 F. Sprinkle chicken breasts with olive oil and season with salt & pepper. Bake chicken breasts on a baking sheet for 12-15 minutes, or until just cooked through. Remove from oven, allow to cool slightly, and dice chicken into bite-sized cubes. Set aside.
Warm chicken stock on the stove. Meanwhile, in a large pot, melt butter. Add onions and sauté for 10 to 15 minutes. Stir in flour continuously and cook over low heat for 2 minutes. Continue to stir adding chicken stock and simmer for 1 minute. Add RawSpiceBar’s Winter Herbs, chicken, carrots, peas, and squash and mix together.
