Chicken Pot Pie is a delectable dish.
Step 1: Remove the chicken from the freezer and pat it dry. In a large saute pan, melt the butter over medium to medium-high heat. Season the chicken with a sufficient amount of salt and pepper.
Step 2: Chop the vegetables while the chicken is cooking. Cut the onion, celery, and carrots into thin slices. Potatoes should be diced into small bits.
Step 3: Once the bottom of the chicken is nicely browned, flip it over and season with flour and sage.
Step 4: Stir well until all of the flour has been absorbed by the butter and the chicken is thoroughly covered.
Step 5: Add the chicken stock and turn down the heat a little. Allow for a few minutes of cooking time before cutting the chicken into smaller parts if desired.
Step 6: Incorporate the vegetables and let it simmer for a bit, until the potatoes and carrots start to get tender. Step7: While the chicken and vegetables cook, butter a pie pan and press in the bottom crust. Step8: Oops, I forgot to add the peas earlier so I stirred them in at this point. No matter, they’ll cook just fine once in the oven. Step9: Spoon the chicken/vegetable mixture into the crust. I had plenty left, along with another crust I found in the fridge, so I made one without the top crust. Step10: Add the top crust, seal the edges and cut some slits for ventilation. Bake at 350 for 45 minutes to an hour, until the gravy is nice and bubbly and the crust is nicely browned. Step11: The open version sure looked pretty. Step12:Let it sit for a few minutes before serving. Enjoy!
