* 3 boneless chicken breasts - cubed (can also go half and half using boneless chicken thighs)
* 1 cup diced carrots
* 1 cup frozen green peas
* 1 cup diced white or Yukon Gold potatoes
* 1/2 cup sliced celery
* 1 tsp garlic powder
* 1 tsp poultry seasoning or herbes de provence
* 1 bayleaf
* 4 cups reduced sodium chicken broth
In a saucepan, combine chicken, carrots, potatoes, peas, and celery. Add garlic, seasonings, and chicken broth to cover and boil for 15 minutes. Remove from heat, drain broth into a bowl and set aside. Set vegetables aside in a seperate bowl.
Next gather together:
* 2/3 cup butter
* 2/3 cup chopped onion
* 2/3 cup chopped mushrooms
*2 cloves minced garlic
* 2/3 cup all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 2 1/2 cups chicken broth (you will use your chicken broth from above)
* 1 1/3 cup milk
Directions
- In the saucepan over medium heat, cook onions, and mushrooms, in butter until onions are soft and translucent. Add garlic and continue to cook until garlic smells good and is starting to incorporate with the other ingredients. Stir in flour, salt, pepper.
- Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick.
- Remove from heat and set aside.
- Add the chicken and vegetable mixture to your gravy. Add 1/4 cup chopped fresh parsley (optional) You can set all this aside until you're ready to bake the pie. I usually do my pie crust and filling in the morning and then let everything sit in the fridge until I'm ready to build the pies later in the day.
- When ready to bake, place the chicken mixture in bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Using a fork, make several small puncture marks in the top to allow steam to escape.
- Bake in the preheated 425 oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool at least 15 minutes before serving. Twenty is even better.
Truly a wonderful recipe!
