Classic Chicken Pot Pie: A warm hug on a plate

🧂 Ingredients

• 2 Chicken breast
• ½ Tablespoon Olive Oil
• 2 Cups Potatoes
• 1 Cup Carrots
• 1 Cup Sweet corn
• 1 Cup Peas
• 1 Cup Green beans
• 32 Ounces Chicken broth
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• ½ teaspoon Black pepper
• 1 ½ Tablespoons Chicken bouillon
• ½ teaspoon Salt
• 4 Tablespoons Butter
• ½ Cup Flour
• 2 Cups Milk
• 2 Deep Dish Pie Crust

Instructions

• 1 Mix together the spices (Garlic powder, Onion powder, salt, pepper, Chicken
  Boullion)
• 2 Chop potatoes and Carrots into bite-size pieces or cubes (or use Frozen
  Carrots), Peas, Green Beans, and Corn. Set aside
• 3 Cut Chicken into "bitesize" pieces
• 4 Toss the Chicken with ½ Tablespoon of the spice mixture. Reserve the rest of the
  spice mixture to mix with the flour for the thickener.
• 5 Heat ½ T olive oil in a Stock Pan/Dutch Oven. Add the chicken and cook until the
  chicken is done. The spice might stick some. Don't worry it will come off when
  the broth is added.
• 6 When the chicken is done, stir in the potatoes, peas, green beans, and corn.
• 7 Add the chicken broth to the chicken and veggies. Add 2 Cups of Water and Bring
  the mixture to a boil.
• 8 Melt the butter over medium heat in a large saute pan. Add flour and spices
  (garlic powder, chicken bouillon, onion powder, sea salt, and black pepper) to
  the melted butter and stir for 3 to 5 minutes. Cook until the flour has cooked
• 9 Whisk the milk into the flour mixture. Whisk until the gravy is thick. (about 5
  minutes).
• 10 Add the milk/flour mixture to the chicken and veggies. Gently stir into the
  stock pan with the chicken.
• 11 Bring the chicken pot pie mixture to a boil, stirring occasionally. The sauce
  will begin to thicken. Simmer until it has the consistency you like, about 5 to
  10 minutes
• 12 Remove the pot pie mixture from the heat and allow to cool for at least 10
  minutes. If using pie crust. put the pie crust into the pie pan.
• 13 Fill the crust with the cooled pie mixture.
• 14 Top the pot pie with a second crust (if using). Crimp the edges and make small
  slits in the center to vent the pie. Or the pie can be topped with biscuits or
  puff pastry.
• 15 Bake the pot pie in a 375-degree oven for one hour or until the crust is golden
  brown and the filling is bubbling.
• 16 Enjoy!

Nutrition Info