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 in my life. There are multiple ways to assemble this dish. 1) crustless bottom in a pie plate or 8x11 casserole dish with pie crust 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

1/2 cup of each chopped carrots, celery, onion and peas

2 potatoes, peeled and chopped

2 bouillon cubes

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

1 stick butter, divided

1/2 cup flour

1 cup heavy cream (can substitute milk)

1 prepackaged pie crust dough (or 2 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 butter (set aside 1 tablespoon of butter). Cook carrots, onion, celery and potatoes in butter until tender. Add about 1/2 cup flour to mixture then add about 2 cups of reserved broth to make a roux, consistency should be like a thick gravy - picture below.

Add chopped chicken to roux, 1 cup heavy cream. Add salt and pepper to taste (I heavily season here). Pour mixture into 8x11 casserole dish or pie plate and sprinkle with peas (sprinkle with frozen pea and carrot mix if you went that route instead of raw carrots).

Roll out 1 pie crust to fit over 8x11 dish or place crumbled up phyllo dough over the top. Cut several small vent holes in pie crust. Brush the tops of pie crust or phyllo dough with the set aside 1 tablespoon melted butter from earlier.

Bake for 20 minutes or until crust is browned.