CHICKEN POT PIE

I have been wanting to make my chicken pot pie for several weeks. So today was the day. It turned out so yummy and Jon loved it too.

I just got a new rolling pin to make pie crust and it is the best one I have ever used. So, this went together like a breeze. Several years ago, I created this recipe and we love it.

Recipe:

1 1/2 cups cooked chicken
1 cup chicken broth (enough to moisten)

6 tablespoons all-purpose flour
1 1/2 cups milk

2 tablespoons butter, chopped
1 cup frozen Peas and Carrots (sometimes I use fresh carrots)
1 clove garlic
1/3 cup celery chopped
1/2 cup diced onion
1 cup diced peeled potatoes
1/2 teaspoon salt
1/4 teaspoon pepper

Pie Crust or I have used puff pastry

I made a bag of dried rosemary and basil and cooked with the veggies. that gave it lots of good flavor

Directions.

1. Boil chicken until done.  - Shred or chop

2. In a large skillet, saute the potatoes, carrots, celery, garlic and onions in butter for about 5 minutes. Add broth and cover and cook for 5 to 6 minutes or until veggies are tender.

3. In a small bowl, combine flour and milk until smooth. gradually add to vegetable mixture and bring to a boil. cook and stir for 2 minutes or until thicken. add the remaining ingredients. simmer 5 minutes longer.

4. Add above mixtures and pour into a 9x13 pan, covered with a rolled out puff pastry and Bake at 350 for 35-45 minutes