Chicken pot pie

Makes 2 pies, or 8-10 servings

Boil whole chicken:

• 2.5-3 lb whole chicken (remove innards) 

• 1 large onion, cut into fourths 

• 3 stalks celery 

• 1 head of garlic 

• 1/2 tbsp salt 

• 1/2 tbsp pepper

• Directions: 

  • Place all ingredients in a large stock pot 

  • Fill pot with water, enough to cover the chicken, and keeping enough water to cover the chicken during the whole boil

  • Bring to a boil 

  • Allow it to boil until chicken is fully cooked 

Putting together the pie!
1 stick of butter
8 tbsp flour
1.5 cups onions (diced)
1/2 cups celery (diced)
1/4 tsp ground thyme
1/4 tsp ground oregano
1/2 tsp pepper
1/2 tsp garlic powder
Salt to taste (season while you cook each step)
12 oz frozen pea/carrot mixture
2 cups diced potatoes
2 cups homemade chicken broth (from when you boil your chicken)
2 cups heavy whipping cream

Directions:
Boil your chicken
Reserve broth for later
Pull apart chicken, checking for bones, set aside

Heat oven to 425
In a large saute’ pan, melt a stick of butter
Add onions, celery and cookdown for about 5 minutes
Add the potatoes and stir around
Add salt here and we will taste in a few
Cook for about 8-10 minutes
Add peas and carrots
Add seasoning
Allow it to cook down
Add flour and stir around
Add chicken broth and mix well
Add heavy cream, 1 cup at a time
Taste, add more salt and pepper if needed

Add chicken
Mix well and allow to simmer and thicken a little
Line two pie plate with a crust
Pour in the filling
Top the filling with a pie crust
Cut a few slits in the top of the crust
Bake for 45 minutes