Chicken Pot Pie

I had some left over grilled chicken breasts. Here's an easy recipe for turning them into a chicken pot pie.

1 cup cooked chicken, shredded or cubed
1 small potato
1/2 small yellow onion
1/2 cup peas and carrots (frozen or prepared earlier)

2 Tbs flour
2 Tbs butter
8 oz chicken broth

1-2 pie crusts or pillsbury crescent rolls

Peel and chop the potato. Sprinkle with a little olive oil and microwave until soft (3 minutes). Brown the diced onions in a skillet with some butter. Throw in the potato towards the end. Set aside in a bowl.

Melt the 2 Tbs butter, sprinkle in the flour, and when dissolved slowly start adding the chicken broth while whisking with a wooden spoon or whisk. This should make a thick gravy. Add more or less broth as desired, and salt and pepper to taste.

When thick, add chicken, onions and potatoes, and 1/2 cup peas and carrots. Let simmer until warm.

Line two small baking dishes with either pie crust or crescent roll dough. The crescent roll dough can be rolled a little thinner than it comes out of the package.

Scoop in the filling, cover with remaining dough and seal with a pinch.

Bake in a pre-heated oven
Crescent dough: bake 20 minutes at 350 F
Pie dough: bake 30-35 minutes at 400 F

You may have to cover with foil to keep either dough from browning too quickly.