Chicken Pot Pie
Cooler fall weather makes chicken pot pie a great weekend treat. Make your own crust or use frozen crust from the store. It’s delicious either way.
Take crust from fridge to warm up while you slice 3 medium carrots, 2-3 medium potatoes. Put some vegetable or chicken broth in a 2-quart pan with potatoes on the bottom, a large chicken breast (skin off) on top of the potatoes and carrots on top. Add enough broth to cover almost all of the carrots. Note, I use large chicken breasts, about 1 pound each when I make this. Turn on high until almost boiling, then cover and reduce to simmer.
Chop some onions and put in large skillet with 4 tablespoons butter. Cook until onion is translucent. Add 4 tablespoons of fl our and stir until fl our is brown and roux forms. Pour in some of the broth from vegetables and stir to make gravy. Keep adding the broth until consistency is right.
Remove partially cooked chicken breast. Add the rest of the broth and vegetables to the skillet. Season with salt, course ground black pepper and tarragon. Cut chicken into chunks and add to skillet. Add frozen peas to the mix if desired. (Or corn, or both). Add more broth if mixture is too thick.
Spread pie crust on bottom of pie pan, add chicken, gravy, vegetables. Cover with top crust, crimp edges. Use a knife to make diagonal cuts from the center outward. Bake 45-60 minutes at 375F until top is golden brown and bubbling from the cuts.
Rest 10-15 minutes.