4 boneless/skinless chicken breasts
1/2 cup chopped onion
1 cup peas
1 cup chopped carrots
1 cup cut potatoes (cubed)
1/3 cup butter or margarine
1/4 cup flour
2 cup chicken broth
1 cup half and half
1 tsp salt
1/4 tsp pepper
Crust I use the two pack Pillsbury crust that comes in a red box
Preheat oven to 400
Clean and cut chicken breasts into bite size pieces and boil until cooked (approximately 20 minutes).
While chicken is boiling – saute onion, carrots, potatoes, and peas in butter for 10 minutes. Add flour, salt and pepper and cook for 2 minutes – stir frequently make sure all of the ingredients are coated lightly in flour.
Combine broth and half and half into vegetable mix and cook over medium heat until thick and bubbly (approximately 5 minutes).
Finally add chicken to vegetable mix and stir well – remove from heat and set 5 five minutes.
Put the bottom crust into a lightly coated 8x8x2 pan and cook in the oven until slightly golden brown (approximately 3 minutes).
Remove pan from oven and pour vegetable & chicken mixture into pan. Cover with the top crust, cut four slits into the top of crust – lightly brush top crust with half and half.
Bake uncovered on 400 for 30 minutes or until golden brown. Cool for 10 minutes to set up filling.
We usually eat it with a salad... tonight's had lettuce, strawberries, crumbled sharp white cheddar cheese, cucumbers, and candied almonds...
this is the best comfort food ever - trust me!