Ingredients
- 2 pie crusts (recipe under cakes and pies)
- 2 boneless skinless chicken breasts (one if it is very large)
- 1 c. chopped carrots
- 1 c. peeled, chopped potatoes
- ½ c. green peas
- ½ c. butter
- 1/3 c. chopped onions
- 1 ½ ts. Salt
- 1 ts. Black pepper
- 1 2/3 c. chicken stock (see recipe on chicken –n- dumplins)
- ¾ c. whole milk
- 1/4 c. flour
Directions
- Preheat oven to 350°. In stock pot boil chicken, carrots, potatoes, and peas for about 15 -20 minutes or until chicken is cooked. Drain and chop chicken into bite size pieces.
- In stock pot melt butter and add onions, cooking until soft. Season with salt and pepper.
- Add flour slowly mixing as you add.
- Stir in chicken stock and milk to make a creamy gravy.
- Place one pie crust in pan. Layer chicken, vegetables and gravy then top with second crust.
- Cut slits in top to vent and bake on 350° for 30 minutes or until crust is golden brown. Cool 10 minutes before serving.
Notes:
When I was younger my grandma tried to teach me how to make pie crusts. Hers were always tender and flaky. That never really worked out for me. I love Pillsbury refrigerated pie crusts and have used those for years. THEN, I moved to Africa and had to make my crusts myself if I wanted them. One of my gracious teammates who is an awesome, totally from scratch cook, gave me a recipe for pie crusts. It great! Thanks Megan.
denamoore
