Chicken Pot Pie

By randiboyle

Ingredients

• 2-3 chicken breasts, cooked and shredded
• 4-5 C. red potatoes, cubed & skin on
• 3 stalks celery, diced
• 1 C. carrots, sliced
• 1 C. onions, diced
• 4 C. chicken broth
• 2 handfuls frozen green beans/peas
• 6 Tbsp. butter
• 1/2 C. flour, sifted
• 2 tsp. chicken stock concentrate
• 1-2 C. water
• 2 tsp. tarragon
• salt & pepper

Details

Adapted from abountifulkitchen.com

Preparation

Step 1

Place potatoes, celery, carrots and onion in a large pot. Cover with chicken broth. Bring to a boil, cover and cook until vegetables are tender, about 5-7 minutes. Using another pan, cook butter over medium heat. Add flour, whisk until smooth. When vegetables are cooked, remove vegetables from pan using a slotted spoon and place cooked vegetables, green beans/peas and chicken in a greased 9x13 pan. Slowly add the chicken broth the other pan with butter and flour. Cook until sauce is thickened and smooth. Whisk in chicken stock concentrate. Add one to two cups water, a little at a tine, until gravy is slightly thickened. Add tarragon, salt and pepper to taste. Pour gravy over vegetables and chicken in 9x13 pan. Cover with the pie crust. Cut slits in crust to allow steam to escape. Brush with egg wash. Bake at 400F for 40 minutes.