This is only one of the reason Neisha is one of our favorite cooks. Another reason is that she always shares! She says she just made this recipe up and just throws in whatever so the recipe is more of a guideline. Made as written you'll get 2-3 pies, so scale down as needed.
Last time I made it I left out the chicken and went vegetarian. It was delicious!
Pot Pie
1 lb chicken, cut into chunks (or compensate with extra veggies)
1/2 to 1 onion, diced
2 cloves garlic
1/4 c. butter
3 celery stalks
3 T flour
28 oz chicken broth-maybe more (I used vegetable)
Small package baby carrots
3-4 baking potatoes, diced
1 to 2 C. frozen peas
1/4- 1/2 C. cream
salt, pepper, thyme, parsley
Season chicken as desired. In large pot, brown chicken pieces, don't overfill the pan or the chicken cooks without browning. Remove chicken from pan, add butter, and saute onions, celery, and garlic until tender. Stir in flour, and let cook a little bit to get rid of the flour taste. Whisk in broth and bring to a boil. Add the chicken back in with the carrots, potatoes, and herbs and simmer for 20-30 minute until desired tenderness (they will cook in the oven to so more crunchy is better). Add cream and peas. Season to taste.
Pour into pie pans (or square pans, whatever). Top with single crust. (Heather uses Betty Crocker's or a frozen one from the store. Put in oven and cook according to crust's directions. I think I cooked it at 425 for 20-30 min.
