Chicken Pot Pie

Ingredients

• 4 T unsalted butter
• 1 1/4 lb chicken, cut into bite-sized pieces
• 1 c diced carrots
• 1/2 c diced celery
• 1/2 c diced onion
• 1 1/4 t salt
• 1/2 t garlic powder
• 1/2 t thyme
• 1/4 t black pepper
• 1/3 c flour
• 1/2 c heavy cream
• 1 c chicken broth
• 1/2 c frozen peas
• 2 T minced parsley
• 2 pie crust

Method

• Add butter, chicken, carrots, celery, onions, salt, garlic, thyme and pepper to a hot skillet and cook 8-10 minutes, until the chicken is cooked through. Stir often.

• Add the flour. Stir well.

• Slowly stir in the cream, then the broth. Cook until bubbly and thick, about 4 minutes.

• Remove from heat. Add peas and parsley.

• Let cool 30 minutes, then place the mixture in an unbaked pie crust. Cover with the top crust, seal the edges, and cut slits in the top to allow the steam to escape.

• Bake 30 minutes at 425F, or until the pastry is golden brown