Chicken Pot Pie

Confession of these Picture Free Posts....I take pictures of my delicious treats but the lighting in my kitchen is very "soft"....we have these beautiful stained glass lights but they offer too much of a golden glow to give me good pictures! I am working on this issue with a friend of mine who is a "professional" and hopefully she will be able to get me straight before next week!

Chicken Pot Pie....mmmm good!

1-2 chicken breasts (or leftover chicken roaster...this is what I use most)
Chicken stock
1 medium onion - chopped
3-4 carrots - peeled and sliced into "coins"
Frozen Vegetables: Corn, Peas
Frozen pie crust (2) or....you can make your own if you like
1 can of cream of chicken (celery or mushroom) soup...or you can make a white sauce, this is what I do.
Salt/Pepper
Assorted spices of your choice...Parsley, Oregano, Herbs de Provence
Dash of cooking sherry..optional

We cut down on the carbs of this comfy classic by not putting a crust on the bottom and using more chicken stock than cream or milk. **If your looking to be "economical" as well, you can purchase 2 chickens at your local Sams club and roast them at the same time, cut them up and store the meat in the fridge or freezer.**

Chop your chicken into bite size pieces and set aside. Chop your onions, and slice your carrots. Saute them in a large pot with a little bit of butter. Brown the onions and soften the carrots, add the peas and corn cook briefly just to warm them through.

Use a large casserole dish, spray with a non-stick spray and pour the vegetables right into the pan. Add the chicken on top. We use LOTS of vegetables and chicken...no skimping here!

Using the same pot that your sauteed the vegetables in, melt 4 tablespoons of butter, then add 1/2 cup of flour. Cook the flour until it is golden brown and smells nutty....add 1 cup of chicken stock, whisking together until smooth. I add salt, pepper, parsley and granulated garlic at this point. You can use whatever spices you like...Herbs de Provence are wonderful in this sauce! Then add  1/2 cup of milk and cook until thickened. Stirring constantly. At the very end, add a dash of sherry. This really makes a nice addition!

Now pour the sauce directly over the vegetables and chicken. Place two pie crusts over the top. Depending on your casserole dish you might need to trim the crust to fit better.

Bake in the oven until golden brown at 350 degrees.

We serve this with a nice big salad and everyone is Happy! Hope you enjoy!