Chicken Pot Pie

Note: To prepare cooked chicken, place 3 or 4 chicken breasts in a stock pot and fill the pan halfway with water. Bring the water to a boil so it’s nice and hot and the chicken starts cooking. Reduce the heat to a simmer. Once it is simmering, let chicken cook until done, about 20–25 minutes based on the size of the breasts. When the chicken is done, remove chicken and let cool slightly. Cut chicken into ½-inch chunks, or shred with two forks. You’ll need about 2 1/2 cups cooked and cubed chicken.

Rinse frozen peas and carrots in cold water to separate; drain. Heat butter in a 2-quart sauce-pan over medium heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables.

Heat oven to 425ºF. Prepare the pastry (you can use your own recipe, or I buy a 2-crust package of frozen pie dough). Pour the chicken mixture in one pie shell. Cut shapes in the other pie shell and invert over the filled pie. Then turn the edges of both pie shells to seal. Bake about 35 minutes or until golden brown.

I hope your family enjoys this as much as we do!