Chicken Pot Pie
This Recipe Make 3 (I frozen 2 and put on in the fridge)
4 boneless, skinless chicken breasts, shredded
2 cans of peas
2 cans of corn
1 can diced potatoes
2 cups sliced mushrooms
1 can sliced carrots
(Add or subtract any veggies you want in your pie)
1 1/2 sticks butter
2/3 cups flour + 3 TBS flour
1/2 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
1/8 tsp. salt
4 cups chicken broth
1 2/3 cup milk
6 deep dish pie shells (3 packages)
What to do:
Preheat oven to 375 degrees.
In a large stock pot, add a pinch of salt, pepper and a little sprinkle of garlic powder.
Fill pot with enough water to boil the chicken.
Boil Chicken until done, about 30 minutes.
Don't toss out the water you boiled the chicken in.
Remove Chicken from water and shred chicken into pieces.
Place chicken in a bowl to rest.
In the stockpot and water you boiled the chicken in, boil peas, corn, potatoes, and carrots , also you can either add your mushrooms now and just let them cook with the other veggies or you can saute them separate in butter and add later.... boil for about 15 minutes. Drain (or you can save this chicken broth in containers and freeze it to make other dishes if you want). Set the veggies aside.
In a large saute pan, over medium heat, melt the butter.
Stir in the flour, salt, garlic powder, salt, and black pepper.
Slowly stir in chicken broth and milk. Bring it to a boil then simmer over medium heat until thick.
Add the chicken and veggies to the gravy.
Place bottom pie shells on sheet pans.
Pour gravy to fill up shell.
Place extra shells on top of bottom shells (upside-down).
Make slits in the top of each pie shell to allow steam to escape.
Bake at 375 degrees for 45 minutes or until crust is golden.