Chicken Pot Pie

Another fall comfort food, this recipe is easily customizable to your tastes. I've included the veggies and spices I added this time, but you can always add any of your favorites.

Chicken Pot Pie

1 lb. boneless, skinless chicken breast, cooked and cubed (I hate boiling my chicken, so I cook it in a skillet with a little olive oil and s&p)

1/2 to 1 cup carrots, chopped

1 cup broccoli, chopped

3 to 4 red potatoes, cubed

1/3 cup butter

1/3 cup onion, chopped

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic salt

1 tablespoon parsley, finely chopped

1 3/4 cups chicken broth

2/3 cup milk

2 (9-inch) unbaked pie crusts

Preheat oven to 425 degrees.

In a medium bowl, combine chicken, broccoli, and carrots.

In a saucepan, add chopped potatoes, water, and salt (to taste) and boil until tender. Drain and add to veggie/chicken mixture.

In a medium saucepan over medium heat, cook onion in butter until soft and translucent. Stir in flour, salt, pepper, garlic salt, and parsley. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and add to the veggie/chicken mixture.

Place the mixture in bottom of first pie crust. Cover with the top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for approx. 10 minutes before serving.

Adapted from All Recipes.