Chicken Pot Pie Ii

Ingredients

• Servings: 1
• 3 bone-in chicken breast halves, skinless
• 1 (14.5 ounce) can chicken broth
• 3 potatoes
• 1 yellow onion
• 3 stalks celery
• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 2 cups frozen mixed vegetables
• 1 to taste salt and pepper to taste
• 1/4 teaspoon garlic powder
• 1 (9 inch) frozen prepared pie crust, thawed

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• wash chicken breasts in water and then place in a pot with water just to cover the chicken add some salt and pepper and garlic powder. bring to a boil, turn off heat and cover. let cool in the pot.
• preheat oven to 350 degrees f (175 degrees c).
• wash and cut potatoes into bite size pieces and boil till almost fork tender. drain and set aside.
• wash celery and cut to bite-size pieces. cut onion to bite-size pieces.
• in a large heavy skillet, over medium heat, saute celery and onion with 2 tablespoons oil, for 5 to 8 minutes. add the frozen vegetables and cook another 5 minutes. add flour and cook about 30 seconds.
• add chicken broth and bring to a boil. after it has become thick, add potatoes.
• remove chicken from pot and cut into bite-size pieces and add to vegetable mixture. add salt and pepper to taste.
• pour mixture into a 9 inch deep dish pie plate and cover with pie shell. make sure you crimp the edges of the pie shell to the plate so no juices spill in oven.
• bake at 350 degrees f (175 degrees c) for 45 minutes or until pie shell is cooked and golden brown.