Katies Chicken Pot Pie

Cook 4-6 chicken breasts(boil or I prefer to cook in oven at 350 for 28 min brushed with olive oil and salt and pepper-way more flavor). Let chicken cool some and cut up in cubes or bigger shred clumps.

Sauce: Dice 1/2-1 sweet onion. Season with some salt and pepper. Saute until translucent(clearish) in a couple tbsp butter and little olive oil. Once sauteed(about 7 min on med) add 3 cups warm chicken broth(nuke in microwave). Add 5 tbsp flour-warm chicken stock or broth will help the flour mix in without clumps. Stir and cook a few min and then add 1 can cream of chicken soup-mix and cook on low about 5 min.

Veggies: Peel n Cut up 4-7 potatoes and 4-7 carrots(amount personal preference) and cook in boiling water until al dente(soft but with a firmness still). Drain. In large bowl mix chicken, veggies and sauce mixture. Add a cup or two of frozen peas. Usually needs some more salt and pepper-taste. Mix it up gently so veggies stay whole. Put in 9x13 pan sprayed with pam.

Crust: I have used frozen pie crust or pastry crust-both good. I've also made homemade pie crust which is the best. We also like jiffy cornbread(usally 3 boxes) as a topping-just mix according to box directions and pour on top. I usually cook at 400 like box says and then 375 until crust completely cooked. The jiffy cornbread gives it a sweetness-fun and different.

Time management: 1. put chicken in to cook. 2. Get veggies in to boil. 3. Make sauce. 4. Pie crust. It would be really good with crust on the bottom too. I usually make more so I can freeze one-freezes great. There's lots of good chicken pot pie recipes out there-this is a combo of 3. Bon appetit!