CHICKEN POT PIE AND HOMEMADE  CRUST

(makes two pies)

Chicken:

• 1.5 pound skinless, boneless chicken breast halves – cubed
• 1/3 cup oil (olive or vegetable)
• 1/2 tsp garlic powder
• 1/2 tsp onion salt
• 1/2 tsp black pepper

Crust:

• 2 cup flour
• 4 tsp. baking powder
• 1 tsp. ground sage
• 4 tbsp. butter (separate)
• 1 tsp. caldo de pollo
• 2/3 cup milk
• 2/3 cup parmesan cheese

Filling:

• 1 large onion – chopped
• 6 cloves garlic – minced
• 2.5 cup sliced carrots
• 2.5 cup frozen green peas
• 2 cup sliced celery
• 2 can cream of chicken or cream of mushroom soup, condensed (one of each is good)
• ½ tsp. celery seed
• 1/4 tsp. black pepper
• 1/4 tsp. caldo de pollo
• 1/8 tsp. garlic powder
• 1 can/box (16oz) chicken broth

Preheat oven to 350°F.

Cook Chicken:

• In a skillet, place oil, minced garlic, onion salt, black pepper, cubed chicken
• Brown on medium to high heat until cooked through.
• Set aside chicken in large bowl for use later on.

Make Crust:

• In a large bowl, combine flour, baking powder, ground sage, salt, cold butter, parmesan and milk. Form into a ball, roll out.

In iron skillet

•  Sautee onions and garlic in liberal amount of butter (extra used for Roux)
•  Sprinkle two tablespoons of flour on chicken and garlic sautee
• Add chicken stock – stir
• add carrots, celery, and onion.
• Pour in enough broth to cover the vegetables. (not too, too much- need some for later too)
• Bring to a boil, reduce heat and simmer for 10-15 minutes.
•  Add  both cans of condensed soup and continue to thicken for a couple minutes

Combine in large bowl with chicken:

• Chicken, veggie mix(carrots, onion, celery, etc)  frozen peas, condensed soup, celery seed, pepper, salt, garlic powder.

Note: Can add left over chicken broth until the desired consistency is reached.
Bake

• Lightly grease a couple pie dishes or single 9″x13″dish.
• Place mixture in bottom.
• Place crust on top and brush with melted butter.
• Bake in preheated oven for 30 to 35 minutes, or until crust is golden brown and filling is bubbly.