Chicken Pot Pie
This recipe is adapted from a recipe from a friend of mine. She makes her own crust and steams her veggies, I made it simpler with frozen veggies and a store bought crust. My kids love it. Filling: 2 cups of frozen peas and carrots onion 1 potato, peeled and chopped 4 boneless, skinless chicken breast halves, boiled in salted water, then cubed 4 Tbsp. butter 5 Tbsp. flour 2 1/2 c. chicken broth 2/3 c. milk 1/2 tsp. salt dash pepper 1 egg, beaten I use dehydrated onions, but if using fresh you would probably want saute them in some butter in a pan. Cook potatoes in boiling water til tender. In a separate large saucepan, melt the butter over medium heat, remove from heat and add flour and whisk together until smooth. Add chicken broth and milk and continue stirring over high heat until mixture comes to a boil. Boil for an additional minute or so until thick, then reduce heat to low. Add cooked chicken, frozen peas and carrots, salt, and pepper. Simmer for 5 minutes. Lay dough in dish of choice. Spoon filling into dish. Cover with another layer of pie dough. Press edges together. Brush beaten egg on the dough of each pie. Bake at 425 degrees for 30-45 minutes or until the top crust is light brown. For some reason this all ran together, but I don't have time to deal with it right now, so I will later.