Chicken Pot Pie

For the chicken breasts, cook any way you want: baked, boil, etc. I bake mine with a little olive oil, parsley, onion and garlic powder sprinkled on them in a foil-lined pan for about 20 minutes, or till done, then cut into cubes, vacuum-seal and freeze. I like them baked for this, but I am not sure why. I like to keep these in the freezer cooked and cubed.

Put the olive oil, onion and celery in a skillet, cook until the onion is translucent. Add the flour, stir until just brown, then add the milk and chicken broth; stir until it is thick, then add the vegetables and the hash browns. Cook until it is all hot, then add the chicken.

For purchased crusts, roll the pie crusts to enlarge them a little to fit the 10″ tin. You can bake the bottom crust a little, or just put the filling in the pan.

Once the bottom crust is in the pan, pour in the filling.

Place the top crust on, puncture it to let steam escape, crimp the edges.

Bake in a 350-degree oven for 30-40 minutes. Watch it close so the crust doesn’t burn.