Chicken Pot Pie
I had some left over grilled chicken breasts. Here's an easy recipe for turning them into a chicken pot pie.
1 cup cooked chicken, shredded or cubed 1 small potato 1/2 small yellow onion 1/2 cup peas and carrots (frozen or prepared earlier) 2 Tbs flour 2 Tbs butter 8 oz chicken broth 1-2 pie crusts or pillsbury crescent rolls
Peel and chop the potato. Sprinkle with a little olive oil and microwave until soft (3 minutes). Brown the diced onions in a skillet with some butter. Throw in the potato towards the end. Set aside in a bowl.
Melt the 2 Tbs butter, sprinkle in the flour, and when dissolved slowly start adding the chicken broth while whisking with a wooden spoon or whisk. This should make a thick gravy. Add more or less broth as desired, and salt and pepper to taste.
When thick, add chicken, onions and potatoes, and 1/2 cup peas and carrots. Let simmer until warm.
Line two small baking dishes with either pie crust or crescent roll dough. The crescent roll dough can be rolled a little thinner than it comes out of the package.
Scoop in the filling, cover with remaining dough and seal with a pinch.
Bake in a pre-heated oven
Crescent dough: bake 20 minutes at 350 F
Pie dough: bake 30-35 minutes at 400 F
You may have to cover with foil to keep either dough from browning too quickly.