Chicken Pot Pie

Ingredients:

Filling
1 Tbsp. butter
1-1/2 cups chopped onions
1 lb. boneless, skinless chicken breast halves, cubed
2-1/2 cups (2 medium) red potatoes, unpeeled, cut into 1/2-inch cubes
3 cloves garlic, minced
1/2 cup chicken broth
1 lb. frozen mixed vegetables (green beans, corn, peas, carrots)
3 tsp. dried parsley flakes
1 tsp. dried oregano flakes
1 tsp. dried tarragon flakes
1/2 tsp. salt
1 tsp. pepper
1 12-oz. can evaporated skim milk
2 Tbsp. cornstarch

Pie Crust
2 cups flour
1 tsp. salt
2/3 cup cold butter
1/4 cup water

Preheat oven to 425° F.  In a large saucepan or Dutch oven, melt the butter for the filling over medium-high heat.  Add onions, chicken, potatoes, and garlic.  Cook 12 to 15 minutes or until chicken is no longer pink, stirring occasionally.

Add chicken broth, mixed vegetables, parsley, oregano, tarragon, salt, and pepper.  Mix well.  Bring to a boil, stirring frequently.

In a small bowl, combine evaporated skim milk and cornstarch; stir until smooth.  Add to the chicken mixture.  Cook until thickened, stirring constantly.  Remove from heat.  Cover to keep warm.

In a bowl mix the flour and salt.  Cut in the butter with a pastry blender until particles are the size of peas.

Sprinkle with water, 1 tbsp. at a time, mixing with a fork, until flour is moistened.  Gather dough together; pressing into a ball.

On a lightly floured surface, divide the dough into about half; put the smaller half aside.  Roll the dough out to about 1/8" thickness, keeping the edges round.  Be careful not to use excess flour while rolling out the dough as this will make it tough.  Roll the dough out to fit a 9" pie pan.  Fold the dough in half and then in half again.  Carefully transfer it to the pie pan and unfold the dough.

Roll out the remaining dough so it extends about 1" beyond the edge of the pie pan.  Pour the chicken filling into the pie pan.  Again fold the dough into quarters and carefully place it evenly on the filling.  Unfold. Seal the top and bottom edges of the dough.  Cover the edge of the crust with aluminum foil to prevent it from becoming to brown.

Bake 50 minutes, or until crust is nicely browned.  Cool 15-20 minutes before serving.

The filling is also delicious over biscuits or as a meal by itself.

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