Lorie’s Chicken Pot Pie

• 3 whole chicken breasts (bone in, skin on), season with salt and pepper OR pre-cooked chicken or leftover turkey
• 2 cups each of carrot, onion, and celery, medium chop
• 12 tablespoons butter, melted
• ¾ cup flour
• 4 cups chicken stock
• 2 tablespoons Organic Chicken “Better than Bouillon” Base, heaping
• ¼ cup heavy whipping cream
• 2 cups frozen peas
• 1 prepared pie dough

1. Preheat oven to 350 F.
2. Roast chicken for 30-45 minutes, cool and remove bones and skin.  Chop into bite size chunks and set aside in a very large bowl.
3. In a large saucier or sided skillet with olive oil, saute carrots, onions and celery until tender.
4. Add to bowl with chicken and stir to combine evenly.
5. In the same large saucier or skillet make a rue with butter, flour (add slowly and whisk to avoid lumps).
6. Once you have a paste, slowly add the chicken stock and bouillon paste.
7. Add heavy whipping cream and cook until sauce thickens.
8. Taste to adjust seasonings.  Filling should be slightly saltier than you might want and it will “even out” when you add the vegetables and meat.
9. Add frozen peas and bowl of vegetables and chicken, combine and pour into a large round casserole dish.
10.  Place the “room temperature” pie dough over the top and crimp the edges as you would make a fruit pie.  Make 3 or 4 slits in the dough to allow the steam to vent.
11.  Place casserole dish on a foil covered baking sheet.  Cover top loosely with foil to keep the crust from browning to soon and bake 45 minutes.  Remove foil and bake 15 more minutes until crust is golden brown and chicken pot pie is bubbling.

Background: Cold winter night, crackling fire and your favorite binge show make this dish shine. You can hide all types of veggies for your little ones or big ones in the family.