CHICKEN POT PIE

Make pie crust. You can make a 2 crust or just use top crust.

Filling:
To make broth:
Put chicken in large pot and cover with water/broth. Add carrots, onions, garlic, salt and pepper. Cook until tender. Strain saving vegetables. Pull chicken from bones. Save broth, chicken and vegetables. Add potatoes to broth if desired.

5 TBSP butter
1 medium yellow onion diced 1 1/2 cups
4 medium carrots diced 2 cups
2 garlic cloves, minced
1/2 c flour
4 cups chicken broth
1 cup frozen peas
salt and pepper
3 cups shredded and cooked chicken
1/3 c parsley chopped


In large pan melt 5 tbsp butter. If desired, add carrots and onions until softened about 8 minutes. Add garlic and cook fragrant 30 seconds. Add flour, and stir to coat vegetables. Slowly add broth, whisking constantly until sauce is smooth. Bring to boil, reduce heat and simmer until thickened, 5-7 minutes. Stir in peas. Season wtih salt and pepper, then stir in chicken and parsley.  Put into 2 quart baking dish. Cover with crust.


Bake at 375 for 45-50 minutes for 2 qt dish. If frozen bake at 425 degrees for 1 1/4 hours. Smaller pies 1 hour. (Diana says 425 for 30-35 minutes for fresh pot pies)