Chicken Pot Pie

This spring is the wettest on record in Michigan.  The damp coolness has led to multiple cravings of comfort food.  I bought the ingredients for Chicken Pot Pie and then ended up making it for a friend who had just had a little boy!  Here's the recipe. . .

Ingredients

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup frozen corn
• 2/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
•  3 1/2 cups chicken broth
• 1 1/3 cup milk
• 2 (9 inch) unbaked pie crusts

Directions

1. Preheat oven to 350 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. 
3. Place pastry in pie pan and bake for 5 minutes.
4. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt and pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
5. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over (some will be left over). Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
6. Bake in the preheated oven for 45-50 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Note: I took the leftover chicken and pan fried it in olive oil and a little bit of salt and pepper (5 minutes per side).  Then I heated up the extra sauce and made some rice and vegetables.  I layered everything and had an unofficial casserole for dinner the next night!