CHICKEN POT PIE

This is my neighbor Tamara's recipe and it is by far the best chicken pot pie I've ever had. There are multiple ways to assemble this dish. Save leftover chicken stock from this meal and make soup a few days later.

9x13 casserole dish with pie crust dough top
2 pie plates with pie crust dough on top and/or bottom
9-10 crumbled up sheets of phyllo dough on top in place of pie crust
cheddar bay biscuit dough on top in place of pie crust

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 salt, ground thyme and pepper

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

1/2 - 1 cup flour

2 cups heavy cream (can substitute half and half or milk)

bag of frozen peas and carrot mix

1 prepackaged pie crust dough or 2, or phyllo dough, or cheddar bay biscuit dough

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 to absorb butter and cook for about a minute then add about 4 cups of reserved broth to make a roux, consistency should be like a thick gravy - picture below.

Add chopped chicken and heavy cream to roux. 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 or scoop cheddar bay biscuit dough over top. Cut several small vent holes in pie dough. Brush the tops of pie crust or phyllo dough with the set aside melted butter. (cheddar bay biscuits comes with seasoning to add to butter).

Bake for 20 minutes or until topping is browned.