Homemade Chicken Pot Pie

We were having the family over after church and I was trying to think of something easy but everyone would like. I'm not sure I know anyone who doesn't like a good chicken pot pie. This is also something I've never made from scratch (except the pie dough). It was so easy and turned out so good!!! I made 2 pies which served 10, a few had seconds and 3 slices left over. 

If you want to make 1 just cut the recipe in half. You can also freeze one, I read to freeze the filling in a zip lock not in the crust though. I haven't tried freezing yet. 

Mine weren't very pretty but were very yummy! 

Chicken Pot Pies: 

2 Refrigerated pie crust 

1lb chicken breast 

1lb thigh meat 

1 bag of frozen mixed veggies, you can use the peas and carrots or the mixed. I like the mixed to add more veggies. 

1 small yellow onion, diced 

2 celery stalks, diced

1 cup AP flour 

2 cups chicken broth 

2/3 cup 2% or whole milk 

1 stick of butter 

1/2 tbsp onion powder 

1/2 tbsp garlic powder 

1/2 tbsp dried thyme 

1 tbsp dried parsley 

1 tbsp salt 

1 tbsp black pepper 

How to:

-Boil chicken, let cool a bit and cut in to bite size pices. 

-In a large skillet melt butter and add all vegetables. 

-Just as frozen vegetable start to thaw add flour and stir till smooth. 

-Add chicken broth. 

-As it starts to bubble mix in milk. 

-Turn heat off and stir in chicken. 

-**let mix cool** it will mess with the dough if too hot.

-While mix is cooling let dough come to room temperature. 

-Split mix and add to pie pans.

-Top with dough. 

-Add slits to middle to let steam escape, get fancy here if you want. 

-Bake 425 30-35 min. Want crust golden brown and mix bubbling. 

*Put a cookie sheat under pie pans, trust me. I had a mess in my oven. 

-Let sit a few minutes and serve! 

Enjoy! 

~Mrs. Milly~