Chicken Pot Pie

Chicken Pot Pie

(from scratch, but it's pretty easy)

Pie Crust, pressed into 4 little pie plates, and circles cut out for the tops.

Thaw in water and then drain:

1 c frozen peas

Slice:

2 stalks of celery - 2/3 c

Dice:

3 medium potatoes - 2 c potatoes 

1/2 c matchstick carrots (cook reg. carrots with potatoes) 

1/2 onion - 3/4 c onion 

2 chicken breasts

In 4-qt saucepot, combine:

2 c water 

2 tsp chicken better than bullion

Throw in the chicken and potatoes, boil on medium while making gravy

In large skillet, make white roux with:

2 Tbsp butter, melted 

2 1/2 Tbsp flour

When flour is cooked, thin cream sauce gradually with

2 c milk

And season while thickening with:

1 tsp salt 

3/4 tsp black pepper 

1 Tbsp golden sherry 

Fresh herbs at the end 

Or 1/2 tsp each thyme, sage, rosemary

When sauce is *quite* thick almost paste, pour into cooked chicken/potato pot, add celery, carrots, onion, and peas. Pour gravy in pie shells carefully not overfilling. Crimp top pastry circles to bottom with fork or fluting.  Bake at 350 for 50 min. and cool for 10 before serving.