Cooking Instructions
1.
Preheat oven to 375 degrees F (190 degrees C).
2.
Heat oven proof skillet. Add
Olive Oil (2 Tbsp)
. When oil is hot, add
Carrot (1)
,
Potatoes (2)
,
Sweet Potato (1)
,
Onion (1)
,
Celery (2 stalks)
,
Salt (to taste)
,
Ground Black Pepper (to taste)
, and
Fresh Rosemary (1 tsp)
.
3.
Cook covered, over medium-low heat, stirring occasionally, for 10 minutes.
4.
Add
Summer Squash (1)
and
Chicken (1 cup)
and cook for about 3-5 minutes more, or until vegetables are tender.
5.
Add
Garlic (2 cloves)
and cook for 1 minute more.
6.
Whisk
Chicken Stock (1 1/2 cups)
or pan drippings with
All-Purpose Flour (2 Tbsp)
and
Water (1/2 cup)
.
7.
Add to the skillet, turn the heat to high, and bring it to a boil. Let it thicken for about 2-3 minutes.
8.
Whisk in the
Milk (1/2 cup)
, turn heat to medium-low, and cook for 1-2 minutes, or until steam rises, but do not boil. Remove from heat, taste and adjust seasoning if needed. Set on a baking sheet.
9.
Roll out
Pie Crust (1)
.
10.
Top the filling with the crust. Be careful, the skillet is hot! Make a few air vents with a sharp knife.
11.
Brush with the
Eggland's Best Classic Egg (1)
and sprinkle with
Coarse Sea Salt (to taste)
. Bake for 22-30 minutes, or until crust is browned and flaky.
12.
Let cool for a bit, then serve warm.
