Chicken Pot Pie

This is one of our family favorites and I believe one of my mom’s own actual concoctions. We think what makes it really delicious is the homemade crust but realizing that there are only 24 hours in a day, I’m betting it would still be pretty tasty with store bought frozen pie crust.

I like it when the chicken is shredded and prefer peas and carrots in the mix. It’s how my mom does it so it’s likely why I don’t deviate — Classics often don’t deviate from how things are usually done. But, as you can see from the photo though you can add other small or chopped up vegetables like corn.

Chicken Pie

2 split chicken breasts – need 2 cups cut up chicken
2 pie crusts
6 T. butter
6 T. flour
1/2 tsp. salt
1 3/4 cups chicken broth – May use chicken stewing broth but have some canned both on hand to supplement.
2/3 cup milk
1 cup cooked peas and/ or carrot slices

Stew 2 chicken breasts in water.
Prepare 2 pie crusts.  Place one in pie pan.
Make white sauce:
In sauce pan melt butter and stir in flour and salt  until smooth and bubbly. Remove from heat. Slowly stir in broth and milk.  Stirring constantly bring to boil and boil 1 minute.
Stir in cooked chicken and  vegetables.
Pour onto pie crust and cover with the second crust crimping edges.
Bake at 350 F. until crust is golden brown.

Serve with gravy