Hot Chicken Pot Pie recepis

The traditional pot pie, a buttery crust filled with tender chunks of chicken, peas, and carrots and tossed in a creamy cheese sauce. Serves 4.

Ingredients:

• 2 9-inch frozen pie crusts, thawed
• 1/2 small onion, chopped small
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 1/2 cups chicken broth
• 1 small potato, peeled and cubed small
• 1 small bag (8 ounce) frozen peas and carrots, thawed
• 2 tablespoons cornstarch
• 1 large breast chicken, cooked and cubed
• 1 cup heavy cream
• salt and pepper, to taste

Directions:

1. Preheat oven to 350F. Place the top pie crust into a 9 inch pie pan.
2. In a medium sauce pot over medium high heat cook the onion in the oil until soft and translucent, about 5 minutes.
3. Add the garlic and cook until fragrant, about 2 minutes.
4. Add the chicken stock and potaotes. Bring to a boil.
5. Turn down to a simmer and cook until the potatoes are tender.
6. Add the peas and carrots.
7. In a small bowl mix the cornstarch with 2 teaspoonfuls of water and slowly pour this into the pot.
8. Stir well and cook until slightly thickened.
9. Add the chicken and cream. Taste and season with salt and pepper.
10. Pour the mixture into the pie crust and cover with the top pie crust.
11. Bake at 350F for 45 minutes or until crust is browned and filling is hot and bubbly