Chicken Pot Pie

Chicken Pot Pie
chicken needs to be prepared about 1.5 ahead of the time you want to eat.

- 10 cups water
- 5 Large chicken bouillon cubes
- 5 Boneless skinless chicken breasts

- 1/2 stick butter
- 3 Garlic cloves, pressed or minced
- 1 Medium yellow onion, diced fine
- 1 Large stalk of celery
- 2 Bay leaves
- 1 14.5oz Can of peas and carrots
- 1 14.5oz Can diced potatoes
- 1 22.6oz Can condensed cream of chicken soup
- 1 22.6oz Can's worth of milk
- 1/2 tsp dried thyme
- 1 tsp dried parsley

1. Start an hour and a half before you want to eat.
2. Pour 10 cups of water in a large pot on high heat.
3. Add the Chicken Bouillon cubes to the water and make sure they dissolve.
4. Once the broth starts boiling, add the whole chicken breasts.
5. Reduce heat to medium. Let simmer for 7 minutes.
6. After 7 minutes, remove pan from heat and cover. Let stand for 30 minutes.
7. While chicken steeps in the pan, prepare your vegetables. Chop the onion, and celery, and peel the garlic.
8. When chicken is done, remove it and shred it by hand or by mixer. Don't over-shred or you won't get the right effect.
9. Melt the butter in a large pot on medium heat.
10. When butter has melted, add garlic, onion, celery, bay leaves, and a little salt to help it all soften.
11. Once the veggies are tender, add the can of peas and carrots, condensed soup, milk, thyme, and parsley.
12. Let simmer for 5-7 minutes, stirring regularly.
13. Add the shredded chicken and simmer for 2 minutes to reheat.
14. Salt and pepper to taste.

There are a few ways to serve this:
1. Serve over mashed potatoes. (If doing this, it may be best to skip the canned potatoes).
2. Serve over toasted bread, Chicken a la King style.
3. Pour the contents into a pie crust and top with more pie crust and bake in the oven until crust is flakey.

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