Chicken Pot Pie

Ingredients

3-4 Chicken Breast

3 Tbs Olive Oil

Salt & Pepper

5 cups Chicken Stock

2 Chicken Bouillon Cubes

12 Tbs Butter

2 Yellow Onions, chopped

3/4 cups All-Purpose Flour

1/4 cup Heavy Cream

2 cups Carrots, diced & blanched

1 pack Frozen Peas

1 1/2 cup Pearl Onions (optional)

2 cups Mushrooms sliced (optional)

Pie Crust

Directions

Preheat oven to 350 degrees.
Place chicken breasts on baking sheet and rub with olive oil, salt, & pepper.
Bake chicken for 35-40 minutes.
Let chicken cool and cut into large dice.
In a saucepan, heat chicken stock and bouillon cubes.
In a large pot, melt the butter and sauce the onions over medium-low heat for 10-15 minutes.
Add the flour, and cook over a low heat, stirring constantly for 2 minutes.
Add hot chicken stock to the pot. Simmer over low heat for 1 minute, stirring until thick.
Add salt, pepper, and heavy cream.
Add cubed chicken, carrots, peas, pearl onions, and mushrooms. Mix well.
Pour the mix into the pie crust.
Preheat the oven to 375 degrees.
Place the pie on a baking sheet and bake for 55 minutes, or until crust is golden brown and filling is bubbling hot.

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