From: Lizzy
A few years ago I got this recipe from a friend after she brought my family dinner. It was such a good dinner that I knew if I had the recipe I would make it alot. I decided to make it last week when we had a really cool day here in Heber. Chicken pot pie may seem complicated to cook, but it is actually really easy to put together. One you taste it you will be glad that you took the time to prepare it. The leftovers are even better the next day too!
1 lb. chicken, cut into chunks
2 cloves garlic, minced
1/2 -1 onion chopped
1/4 c. butter
3 Tbsp. flour
28 oz. chicken broth
3 carrots sliced
3 potatoes, diced
1/2 c. frozen peas
1/4 c.-1/2 c. heavy cream
Salt and Pepper
1 1/2 tsp. dried thyme
In a large pot, brown chicken pieces on med-high heat, don't over fill the pan or the chicken will cook with out browing. Remove chicken from the pan and add butter and saute onions and garlic until tender. Stir in flour, and let it cook for a little bit longer to get rid of the flour taste. Whisk in chicken broth, bring to a boil. (Make sure you scrape all of the browned bits from the chicken off the bottom of the pan. This is what will add lots of flavor to the sauce.) Add the chicken back in along with the carrots, potatoes, and thyme and simmer about 20 min. or until desired tenderness. The vegetables will cook more in the oven so crunchy is better. Add peas and cream at the end. Pour the chicken stew into a 9x13 pan to about 1/4 in. from the top. Top with a pie crust that has been rolled into a rectangle. (I always use a store bought to save time. I know Grandma Winterholler would be so disappointed if she know I used a store bought pie crust!) Cut slits in the top of the crust. Place the pan on a cookie sheet while baking because the filling usually leaks out. Bake at 400 degrees for about 45 min., or until the crust is golden brown.
