Chicken Pot Pie

This is the traditional recipe where it is made as an actual pie. We've learned that in PA Dutch country, this is more of a stew (not made in a pie crust). That is also yummy and I may try to find that recipe as well for our blog. For now, here is a recipe that I got from Jennifer Mello years ago.

Ingredients:

2 boiled chicken breasts
2 carrots
onions
1 celery stalk
2 potatoes
2T butter
2T flour
salt
pepper
thyme
chicken broth
1 cup milk
pie crust

Instructions:

Boil chicken and cut into bite-size pieces. Boil carrots, celery, and onions until tender. Add potatoes about 5 minutes later.

Sauce: Melt butter in saucepan and add flour over low heat. Add salt, pepper, and thyme. Stir over low heat until thick and bubbly. Remove from heat. Gradually add 1 cup warm chicken broth. Add milk. Turn heat on until it boils for 1 minute. STIR A LOT! Add chicken and veggies to broth mix. Place in crust -- fill to the top. Tuck top crust. Decorate edges with fork. Bake at 425° for 25 minutes (covered with foil). Remove foil and bake 15 more minutes or until brown.

Notes:

This isn't one of my favorite meals generally, but more often than not, I've had the frozen TV dinner kind (blech), so I'm guessing this one tastes much better than that fake, prepared stuff. I'm not a fan of all-in-one meals (I always feel like something is missing), so I think I'd serve this with salad.