Chicken Pot Pie

Welcome to good ol’ fashioned supper time!

This takes me back to eating Banquet Pot Pies when I was a kid. My favorite was the beef and the best part to me was the crust. (Still is!)

How long has it been since you’ve crafted a chicken pot pie?

Or, have you ever?

It really IS easy!

1-lb of chicken breasts, cubed
16 oz of frozen veggies (I use about 8 oz each of corn and peas) If you want, add some sliced baby carrots for more color
Minced or clove garlic and chopped red onion, whatever amount you like
A healthy fat to cook garlic, onion, carrots, and chicken in (I use approximately a tablespoon of organic ghee or org avocado oil)
One 14-0z can of chicken broth, plus a little water
Cornstarch (sorry I didn’t measure how much)
2 pie crusts, ready- or home-made
Shredded cheese, optional
I use the following seasonings: pink sea salt, pepper, thyme, paprika, garlic powder, onion powder

New family member, cousin Thor, gets a lesson in begging from Annie

If this were my daughter, Lacey, the crust would be homemade. I don’t have time for such nonsense. Just kidding! 😉

Alright, let’s get started on this memorable chicken pot pie .

In a chili-sized pan, melt the ghee over low-to-medium heat and add garlic and onion. Cook for a few minutes, until garlic just starts to turn golden and then add chicken and raw carrots, if you are using them. Add your choice of seasonings.
When chicken is no longer pink, add broth and frozen veggies. Cook about 15 minutes.

Place a teaspoon (or so) of cornstarch in a small cup and add some water. Stir until dissolved.
Slowly pour the mixture into your pot of deliciousness while stirring. If after a few minutes, your concoction is not thick enough make another batch of the water and cornstarch, but probably use less this time.

When it is the right thickness, add cheese, if desired
Place and position the bottom crust in your pie plate. Pour the deliciousness into the crust.
Position and seal the top crust. Poke a few air holes with a fork. Sprinkle some cheese on top, if you fancy that.
I forgot to, but brushing the top crust with a beaten egg makes it look even more appealing.