TAMARA'S CHICKEN POT PIE

This is my neighbor's recipe and it is by far the best chicken pot pie I've ever had. There are multiple ways to assemble this dish. 1) crustless bottom in a pie plate or 9x13 casserole dish with pie crust dough or phyllo dough on top. 2) in a pie plate with pie crust dough on top and bottom. 3) in a pie plate over pie crust dough with about 9-10 crumbled up sheets of phyllo dough on top. We LOVED the phyllo dough presentation and taste however it did not taste good leftover - sort of consistency of soggy paper but if you plan on eating it all in one night - it's great!

1-2 pounds boneless skinless chicken thighs

1 onion, chopped

2 baking potatoes, peeled and chopped

2 bouillon cubes

1 teaspoon of each celery salt, garlic salt, onion powder, ground thyme and pepper

2 sticks butter, divided (set aside 4 tablespoons, melted)

1/2 - 1 cup flour

2 cups heavy cream (can substitute milk)

bag of frozen peas and carrot mix

1 prepackaged pie crust dough (or 2 packages or 1 plus phyllo dough, see note above)

Preheat oven to 450º

Lay thighs in stock pot and cover with water. Add bouillon and listed seasonings to water (you may add or subtract any seasonings for your broth). Boil thighs for 20 minutes or until done, then coarsely chop. Reserve broth.

In a skillet over medium high heat melt 1 1/2 sticks butter. Cook onion and potatoes in butter until tender. Add about 1/2 cup to 1 cup flour to mixture then add about 4 cups of reserved broth to make a roux, consistency should be like a thick gravy - picture below.

Add chopped chicken to roux and heavy cream. Add salt and pepper to taste (I heavily season here). Pour mixture into 9x13 casserole dish or 2 pie plates lined with pie dough and sprinkle with frozen peas and carrot mix.

Place 2 pie dough sheets over 9 x 13 dish or over pie plates or crumple up several sheets of phyllo dough and lay on top. Cut several small vent holes in pie dough. Brush the tops of pie crust or phyllo dough with the set aside melted butter.

Bake for 20 minutes or until crust is browned.