Chicken Pot Pie (Gina B.)

By Hostess

Ingredients

• 6 cups of chicken stock
• 2 cups of water
• 2 1/4 cups of boneless chicken breast
• 3 large potatoes, peeled and cubed
• 6 large carrots, cut into slices
• 2 cups of broccoli
• 6 TBSP of butter
• 2 onions, chopped
• 6 TBSP of flour
• 2 cups of milk
• 1/4 tsp of thyme
• 2 Pillsbury crust ( top and bottom)
• 1 egg

Preparation

Step 1

Preheat oven o 425 degrees, spread bottom or crust in glass pie dish, prick with fork, then per-bake for 10 minutes.
Bring chicken stock to a boil in a stock pot, add chicken and cook 10 min, remove and cut into 1" pieces and set aside
Put carrots in pot and cook 5 min, add potatoes and cook 7 min, add broccoli and cook 3 min
Remove vegetables with slotted spoon, keep chicken stock
In another stock pot, melt butter and sauté onions for 8 min, add flour and stir till golden brown
Gradually whisk in 2 cups of chicken stock, milk, and thyme - cook till thickened
Add chicken and vegetables and season with salt, pepper, etc to taste
Place in prepared crust
Cover with top crust, slash 4 vents on top
Beat egg and paint on crust
Bake 425 degrees for 25 minutes or until heated through