Ingredients
- 2 chicken breasts, cut into bite-size chunks
- olive oil
- 1 potato
- 1 sweet potato
- 1 carrot
- 1-2 stalks celery
- 1 clove garlic, minced
- 1/2 onion, diced
- 1/2 cup each of peas, green beans, broccoli, or any other veggie you might like to add
- salt, pepper, crushed red pepper, paprika, thyme, marjoram to taste
- 1 1/2 cups chicken stock
- 1 cup milk
- 4 tablespoons flour
Directions
- Saute your chicken boobs in a little olive oil with some salt and pepper. Set aside.
- In the same pan, with some more olive oil, saute a potato (peeled and chunked), sweet potato (peeled and chunked), bite-size chunks of carrot, celery, garlic and onion for 7 to 10 minutes (you’re not doing 100% of their cooking in this step).
- Add some peas, maybe some green beans, and broccoli. Season the whole mixture with salt, pepper, crushed red pepper, paprika (couple of teaspoons), thyme and marjoram (about 1/2 teaspoon each). Add back your chicken.
- Preheat oven to 425.
- Add chicken stock and milk and sprinkle about 2 tablespoons of flour over it and bring to a boil. It may be thin yet so watch it and probably add another 2 tablespoon of flour. I just sprinkle it over the pan lightly and stir it in. While this is thickening, lay one pie crust in the bottom of your pie plate (don’t prick any holes).
- Once the mixture is thick, pour it into the crust, top it with a second crust. Pinch the crusts together real good and make several slits in the top crust. Put the pie plate on top of a baking sheet in case of leakage.
- Bake for about 25 minutes or until the top crust is golden delicious.