Chicken Pot Pie

• 1 cup chopped onion
• 1 cup potato, diced
• 1 cup celery, diced
• 1 cup carrot, diced
• 3 cloves garlic, minced
• 1/3 cup butter
• 1/2 cup flour
• 2 cups chicken stock / broth
• 1 cup evaporated milk or half-and-half
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 teaspoons Herbes de Provence, Italian Seasoning, Spike, Mrs. Dash or whatever mix you like
• 4 cups cooked chicken, diced
• pie crust (enough to cover the top of a 9 x 13 pan)

1. Preheat oven to 400 degrees F.
2. Saute all vegetables and garlic in butter for 10 minutes.
3. Add flour and cook for one minute, stirring constantly.
4. Gradually stir chicken stock into vegetables.
5. Add evaporated milk or half-and-half and stir.
6. Cook over medium heat until thickened.
7. Add spices and chicken and heat through.
8. Pour into 9 x 13 glass baking dish.
9. Top with pie crust and seal around the edges.
10. Cut slits in the crust to allow steam to escape.
11. Bake for 45 minutes to 1 hour or until crust is golden and filling is bubbly.
12. If edges of crust brown too much, cover them with strips of aluminum foil so they don't burn.

When I'm really busy, I like cooking a ton of chicken and then packaging it up for the week so it's ready to just be popped right into a casserole, curry, etc.



My cutting board is just about perfect for rolling out a crust to cover a 9 x 13 pan.