Country Pot Pie

Ingredients:

1 stewing chicken (make it easy and buy canned chicken – they’ll never know the difference!!)

1/3 cup butter

1/8 cup flour (more if necessary)

1 tsp salt

1/4 tsp pepper

1/2 tsp thyme

1/2 tsp rosemary (1 tsp if fresh)

2 cups chicken broth

1 pie crust (can use refrigerated crust)

1 potato (cubed and boiled until tender)

2 carrots (sliced and boiled until tender

1 cup light cream (evap milk works in a pinch)

1 small can onions (or dice 1 medium onion)

1 small can peas

 

Directions:

Preheat oven to 450 degrees. Simmer chicken in water to cover for 45 minutes, or until tender. Remove meat from bones and reserve stock.

Melt butter in saucepan and stir in flour, salt, pepper, thyme, and rosemary to make a roux (gravy).

Gradually add broth and cream and cook over medium heat, stirring frequently until thickened and bubbly.

Add the cubed chicken and veggies to the gravy.

prepare the pie crust: line a 13x9x2 inch pan or a 2 quart casserole dish with 2/3 of the pie crust. (I put one crust on the bottom and another on the top. I like a crust)

Put the filling in the dough-lined pan, top with remaining crust and bake for about 15 minutes or until crust is golden and the filling is bubbling.

ENJOY!!

Make it a great one!!