This is my own chicken pot pie recipe. This is defiantly a comfort food in our house and my boys say that this is there favorite meal. Whenever I make it for family and friends, they want the recipe....Enjoy!!
3 boneless skinless chicken breasts
1 small onion
1 garlic clove
1/4 cup each of carrots, celery, potatoes, corn, peas and potatoes, diced
2 cups chicken gravy (recipe follows)
1 tablespoon butter
Boil 3 boneless skinless chicken breasts in 4 cups water for 45 minutes. Remove chicken and cut into chunks. Measure 2 cups of stock and return to stock pot. TIP..You can freeze extra stock for up to 3 months. In a saute pan over medium heat, cook 1 small onion chopped and I minced garlic clove in butter until soft and translucent. Add onion and garlic mixture to stock pot along with remaining veggies and simmer for 15 minutes, salt and pepper to taste. Remove 2 cups of stock and in a medium sauce pan make chicken gravy. Preheat oven to 425 degrees. Strain veggies and add veggies and chicken to gravy and place the chicken pie filling in bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Bake in the preheated oven for 30 to 35 minutes, or until crust is golden brown and filling is bubbly. Cool for 10 minutes before serving. ENJOY!!!
3 tbsp. butter
4 tbsp. flour
2 cups chicken broth
1 tsp. salt
1/4 tsp. pepper
Melt the butter, then add the flour and blend thoroughly. Slowly add the broth, salt and pepper and blend until mixture thickens.