Instructions: Cut chicken into bite size pieces. Melt butter in skillet and add onions. Mix in flour and cook for several minutes. Mix in chicken stock and milk. Bring to a boil and cook until it thickens, then add rosemary and seasoning. Mix chicken with sauce and place half in a 1 1/2 quart casserole dish. Cover with tomatoes, then add the rest of the chicken and sauce mixture. Roll out pastry to allow for a half inch overhang and cover the chicken mixture. Pinch the edges to seal. Mix egg and brush on the top of the pastry. Bake for 25 minutes at 425 deg. F., then reduce the temperature to 375 deg. F. and cook for an additional 15 minutes until crust is a golden brown.

This Chicken Pot Pie recipe will serve 6.

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