Chicken Pot Pie

By charlotteh371

Ingredients

• 4 4
• boneless skinless chicken breasts
• 1/3-cup butter
• 1 1
• cup chopped onion
• 1 1
• cup chopped carrots
• 1 1
• cup chopped celery
• 1 1
• small potato, peeled and chopped
• 1/2 1/2
• cup frozen peas, thawed
• 1/2 1/2
• cup all-purpose flour
• 1 1
• cup half and half or milk
• 2 2
• cups of hot water
• 2 2
• chicken bouillon cubes
• 1/2 1/2
• tsp salt
• 1/2 1/2
• tsp pepper
• 2 2
• Refrigerated piecrusts

Preparation

Step 1

Preheat oven to 400 degrees. Boil 4 chicken breasts. Measure 2 cups water and add bouillon cubes. Set aside. Melt butter in a large skillet. Add onion and next 4 ingredients; cook, stirring constantly, 10 min. or until carrots are tender. Add flour, stirring until smooth. Gradually add chicken broth and milk; cook over medium heat, stirring constantly, until mixture is thick and bubbly. Stir in chopped chicken, salt and pepper. Pour into lightly greased baking dish. Place piecrust over filling. Cut slits in top. Bake at 400 degrees for 30 minutes or until crust is golden.