Chicken Pot Pie

Earlier this week I roasted a chicken just for this recipe. I ended up boiling the bones down with celery bits and carrot peels to give it the broth a good flavor. I had 4 jars of yummy concentrated chicken broth in my freezer. I used one of them for this recipe. I actually doubled this recipe so I could have one pot pie in the freezer for another dinner.

Chicken Pot Pie

1/2 c butter

1/3 c plain flour

1 tsp garlic powder

1/2 tsp salt

1/2 tsp pepper

1-1/2 c broth

2/3 c milk

2 c cooked chicken

10 oz. frozen mixed vegetables - I used fresh corn off the cob, peas and carrots.

9 inch double pie crust

Put your chicken in just enough water to cover it. Let it cook for about 4 hours on low to get all the flavor out. You can cook it faster, but this makes the broth richer. I add some pepper, salt and a celery stick and onion to it. Strain out and keep 1-1/2 c broth.

Melt butter, stir in flour, garlic, salt and pepper. Then stir in broth, milk and bouillon. Bring to a boil and then reduce heat and simmer about 2 minutes. Add chicken and vegetables. Roll dough out for a 9 inch pie crust. Pour in filling and cover with more pie crust dough. Seal edges and cut 2 slits in top to vent steam. Bake at 425 for 35 minutes.

~ adapted from Sandra's recipe at Keeping it Simple