2lbchicken breastsboneless and skinless (I used Chicken Tenders, worked great)
2cchicken brothenough to cover breasts
½tspsalt
¼tspground black pepper
1½chalf and half
3Tbspbutteryes, 3 tablespoons!
1medium onionchopped
1ccelerychopped
⅓call purpose flour
1½cfrozen mixed vegetablesthawed (i use green beans, corn, carrots and peas)
2medium potatoescooked and cubed (or 1 can small white potatoes, cubed)
1Tbspparsleyfreshly chopped
½tspthymedried
2pie pastryfor double crust pie (You can make your own, I used Pilsbury Pie Crust)
1egglightly beaten
Instructions
In a large saucepan over medium high heat, combine the chicken breasts, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear.
Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough canned broth to equal 1 cup if needed. Add half and half to the broth mixture to equal 2½ cups. Cut chicken into ½ inch pieces.
In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Saute, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture and the herbs. Simmer, stirring constantly, until the sauce thickens and boils. (you will think this is TOO MUCH liquid, but it’s not). Add the chicken and vegetables to the broth and stir to combine. Line a deep pie dish with one of the pastries and pour mixture in, almost to the top.
Cover mixture with second pastry, making sure to “seal the edges” by pinching together the top and bottom then pressing against the lip of the dish. Cut a few vent holes in the pastry then brush pastry with beaten egg. Use any leftover scraps from the pastries to make a design on top.
Bake at 400 degrees for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.