Originally from Emeril Live.
Here’s the back:
From a box sold in Adams, Minnesota, with ephemera from Ohio.
Emeril’s Chicken Pie
Saute onions and celery in butter; add flour or a slurry with chicken broth.
Add milk; cook to a thickened gravy.
Steam carrots and potatoes (separately) until tender. Add peas and boiled chicken; cover with pie crust and bake.
6 Tablespoons butter
1 cup chopped onions
1/2 cup chopped celery
6 Tablespoons flour
2 cups chicken stock
1 cup half and half
2 cups diced potatoes, blanched
1 cup diced carrots, blanched
1 cup sweet peas
2 cups shredded chicken, cooked
2 tablespoons finely chopped Parsley
Salt and pepper
Emeril’s recipe calls for baking at 400 deg. F.