Homemade Chicken Pot Pie

 HOMEMADE CHICKEN POT PIE

*5 chicken thighs boiled in water seasoned with salt and pepper and chopped {could use breasts but wouldnt need as many...maybe only three}

*1.5 cups reserved chicken broth from boiling chicken thighs

*1/3-1/2 stick of butter

*1/2 onion, chopped

*1/2 c flour

*1/2 c milk

*half large bag of frozen mixed vegetables...I used half of a large bag of Pictsweet brand frozen vegetables with corn, carrots, peas, lima beans, and green beans in it. You could also substitute this with any fresh boiled or sauteed veggies...this is just what I had.

*fresh parsley

*two 9" refrigerated pie crusts {I usually buy the frozen... I tried the other kind this time and really liked it.}

Preheat oven to 425

Boil chicken thighs in water seasoned with s&p. remove from water, chop and set aside. reserve 1.5 cups of the chicken broth and set aside.

Melt 1/3-1/2 stick butter in skillet over medium high heat.

Add onion and saute until cooked, browned and translucent.

Add 1/2 cup flour, and cook for a few minutes, stirring constantly and scraping brown bits off bottom of pan.

Pour in 1.5 c reserved chicken broth and 1/2 c milk, stirring to remove browned bits from bottom of pan. Cook for a few minutes to thicken and smash the clumps of flour that may form to help dissolve.

Add half large bag of mixed vegetables and chopped chicken.

Season with s&p, oregano, garlic powder, celery salt, dried thyme {I never measure this part - just make sure you heavily season according to your tastes. We like highly seasoned things and its really easy to under-season a chicken pot pie...so have at it}

Stir in a handful of chopped fresh parsley.

Lay one pie crust in bottom of pie pan {I used my grandmother's cast iron but you can use glass/metal I'm sure}. Press crust around edges of pan. Pour in chicken/veggie mixture {It will be really full...and I still even had extra. You might be able to make two pot pies and not fill them as full}.

Place second pie crust on top of the pie and press edges together with bottom crust. Cut slits in top of crust for venting.

Cover edges with aluminum foil to help prevent overcooking.

Bake at 425 for 30 minutes

Remove foil and bake for another 5-10 minutes or so, until heated through and crust is browned {but not TOO browned}

caution: pie contents will be HOT and delicious

Not to toot my own horn but,

TOOT TOOT!

I made this and it was fantastic!