Chicken Pot Pie

This was a perfect solution to a raining/ snowy weekend. Easy to make and you basically add whatever you want from your fridge.

Crust, I used a box but you can always make from scratch. Line pie pan with one crust.

6 boneless chicken tenderloins (or 2 chicken breasts) poached in chicken broth then diced

3 carrots sliced thin

2 small potatoes diced

1 TBS dehydrated onion

Take both carrots. potatoes, dried onion and salt and pepper, microwave in either a Ziploc or a bowl with saran wrap, until tender

Sauce - created Roux

3 TBS Butter (melted in sauce pan)

3 TBS Flour mix with melted butter and brown lightly

Add below items and whisk until well combined.

2 cups Milk

1 tsp Onion powder

1 tsp Minced or crushed garlic

1/4 tsp nutmeg

Salt and Pepper

Cook until thickened

Add chicken, potatoes and carrots and 1/2 cup of frozen peas to sauce and put in pie pan, top with other crust and seal edges, make several slits in top pie crust.

Bake at 425 degrees for 40 minutes.

Let cool for 10 minutes and cut and serve.