2medium carrotspealed and cut into 1/4 inch slices
Preheat oven to 425. Dice one small or 1/2 medium onion and two carrots. Try to keep the carrots no thicker than 1/4 inch.
Clean and cut two skinless boneless chicken breasts into 1/2 to 3/4 inch cubes. If you have one of those huge breasts, one will do.
Use a large pan over medium-high heat with 2 teaspoons oil. Add chicken and the onion. Cook until onion is clear and chicken can be easily broken with a wooden spoon. About 10 minutes.
While chicken cooks, mix 1/2 cup milk with 1/3 cup of flour and mix well either in a bowl with a whisk or a Tupperware shaker.
When the chicken is cooked, move it to a bowl and set aside. Leave as much of any liquid in the pan as possible and the onion doesn't matter if it stays with the liquid.
Add one 14 oz can chicken broth, 1/2 tsp salt, and 1/4 pepper. Bring to a boil over medium-high heat then decrease to medium.
Slowly add the milk/flour mixture while continuously whisking. Continue to whisk until thickened about 2-3 minutes.
Add the chicken and veggies to the gravy and simmer while you get your pie crust ready if not done already.
Add the mixture to the pie crust.
Cover with a second crust.
Pinch the edges together and vent.
Bake and after about 20 minutes protect the edge of the crust with aluminum foil to prevent burning.
Bake for about total 40 minutes until golden brown. Let sit for 5-10 minutes before serving.
You can use skinless boneless chicken thighs or precooked chicken. If the thighs then 1 to 1 1/2 pounds. If precooked then 3-4 cups.
You need about 2 cups of veggies. I chose peas and carrots. Mushrooms and potatoes are common choices.
Be sure the carrots are cut only about 1/4 inch thick. If using potatoes, the small cubes.
You can make your own pie crust but that is too much work for me.
Use leftover turkey to make turkey pot pie.
This is fairly bland. Add some rosemary or thyme if you wish.
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