Bepple's Chicken Pot Pie

By GratefulSea

Don't forget to add a layer of mustard and swiss cheese to the top crust.

Ingredients

• 2 chicken breasts cubed into small bite sized pieces
• 3 fresh carrots sliced and quartered
• 1/2 cup peas canned or frozen
• 1 sweet onion diced, walla walla, vidalia or Maui.
• 1/4 cup flour
• 2 tbsp sugar
• 1 can chicken broth
• Dash of garlic salt
• 1 tbsp dill
• 1 tbsp sweet basil
• 1 bag cubed precooked red potatoes.
• Salt and Pepper.
• 1/4 cup cooking sherry
• "Wondra" gravy flour.
• 2 frozen deep dish pie crusts.

Preparation

Step 1

Remove Pie crusts from the freezer and let both thaw.
Preheat oven to 375

In a ziploc bag put the 1/4 cup flour, chicken with some salt and pepper and shake to coat.

Heat oil in a skillet add the chicken and onions and cook til the onions are caramelized.

Add the carrots, peas, sugar and other spices and cook til chicken is done. Then leave on low heat while you make the broth.

In a seperate sauce pan add the chicken broth and cooking sherry and add the cream of tarter or Wondra to thicken the broth. Once the broth is quite thick add to the chicken mixture.

Place in one of the pie crusts this should be enough to fill the pie crust almost double over the top. Take the second pie crust and loosen it then place it over the pie filling carefully loosening it until it comes out of its tin.

Lightly crimp the two crusts together then cut 2-3 slits in the top and place on on a cookie sheet. bake for about 20 to 30 minutes or until top crust is a light brown.

You can also substitute fresh chicken breasts with 3 cans of all white meat shredded chicken.