Tried and true Chicken Pot Pie Recipe:
1 pound (or three medium size) boneless chicken breast- Cubed
1 cup sliced carrots
1 cup frozen peas
1/2 cup sliced celery
1/3 cup of butter
3 cloves of garlic
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tsp onion powder
1 3/4 cups chicken broth
2/3 cup of milk
2 (9 inch) unbaked pillsbury pie crusts (or make your own from scratch!)
1) Preheat over to 425 degrees F
2) In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes (don't start the timer until they start to boil). Remove from heat, drain, and set aside.
3)In a saucepan over medium heat, cook garlic in butter. Stir in flour, salt, pepper and onion powder. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thickened. Remove from heat and set aside.
4) Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges and cut away excess dough. Make several small slits in the top to allow the steam to escape.
5) Bake in the preheated over for 30 minutes, or until pastry is golden brown and filling is bubbly. Cook for at least 10 minutes before serving in bowls.