Chicken Pot Pie
1 lb. skinless, boneless chicken breast, cubed
1 cup carrots, sliced (or 1 -10 oz. bag of frozen peas and carrots)
1 cup frozen peas
1/2 cup onion, chopped
1/2 cup celery, sliced
1/3 cup butter
1/3 cup flour
1/2 tsp. salt
1/2 tsp. sage or thyme or marjoram
1/4 tsp. black pepper
1 3/4 cup chicken broth
2/3 cup milk
2 9-inch unbaked pie crusts
1/4 c. fresh parsley
1. Preheat oven to 425'
2. In a saucepan combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minures. Remove from heat, drain, and set aside.
3. In a saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and seasonings. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in the bottom pie crust. Pour hot liquid mixture over. Cover and top with crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in preheated oven for 30 to 35 minutes or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.