This pot pie is
surprisingly easy and delicious.
- 1 pound skinless, boneless chicken breast halves - I used about 5 chicken thighs and they were delicious
- 1 cup sliced carrots
- 1 cup frozen green peas
- 1 cup frozen corn
- 1/2 cup sliced celery
- 2/3 cup butter
- 2/3 cup chopped onion
- 2/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 4 cups chicken broth
- ~1 cup milk
- 2 (9 inch) unbaked pie crusts
- You can use a pie plate but I found that to be too small so instead I used an 8x8 casserole dish and everything fit perfectly.
Directions
- Preheat oven to 425 degrees F (220 degrees C.)
- In a saucepan, saute onions, carrots, and celery in butter.
- Once soft, add chicken broth, peas, corn, and chicken. Simmer until chicken is cooked through and veggies are tender.
- Combine flour and milk (you can also use water) in a small bowl or tubberware container and mix well until smooth. Gradually whisk in flour mixture to thicken the broth mix. Add salt and pepper to taste.
- Place one crust in the bottom of a 8X8 pan and fill with chicken gravy mixture top with second pie crust, sealing the edges.
- Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
