Old-Fashioned Chicken Pot Pie

• servings: 8 servings

Ingredients

2-3 chicken breasts

4-6 cups chicken broth (err lower add more as needed if sauce is too thick)

1 teaspoon salt

1/2 teaspoon pepper

2 stalk celery, cut into 2-inch pieces

2 large carrots

1/2 large onion, diced

8oz frozen peas

8oz frozen corn

2 large potatoes, peeled and cubed

1/2 cup butter or margarine

1/2 cup all-purpose flour

1 cup milk or broth (for roux)

1 1/2 teaspoons salt

1 1/4 teaspoons pepper

1/4 teaspoon dried thyme

1 (9-inch) refrigerated piecrust

Directions

Cook celery, onion, and carrots over medium heat for about 10 minutes until soft.

Add stock, frozen veg, and potatoes. Bring to a boil.

Dice chicken and add, simmering until cooked through.

Meanwhile, make roux. Melt butter in a small saucepan oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 1 cup broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in 11/2 teaspoons salt, 11/4 teaspoons pepper.

Mix broth from chicken and veg into roux, then slowly add it to the simmering mixture and thicken.

Stir gently. Spoon into a lightly greased 13- x 9- x 2-inch baking dish; set aside.

Roll out piecrust on a lightly floured surface into a 15- x 11-inch rectangle (piecrust will be very thin). Place over chicken mixture; crimp edges, pressing against sides of baking dish. Brush with egg wash. Cut slits in top for steam to escape; bake at 400° for 20 minutes or until golden brown.