- 2 oil crusts or refrigerated pie crusts
- 3 T flour
- 1/4 c butter
- 2 c water
- 2 chicken bullion cubes
- 1/2 t salt
- 1 chicken breast, raw & cubed
- 1 large gold potato, cubed
- 1 stalk celery, sliced
- 1/2 c carrots, sliced
- 1/2 onion, diced
Preheat oven to 350F. In a large saucepan, melt butter over medium heat. Add flour and stir until combined and smooth (a thin roux). Add water, bullion (crush the cubes before adding to help them dissolve faster), and salt. Increase heat to medium-high.
Add chicken and cook for 3-5 minutes, until chicken is fully white on the outside. Add potatoes, celery, carrots, and onion. Cook, stirring regularly, for 10-15 minutes or until the potato cubes are just soft enough to cut through.
While the filling is cooking, roll the pie crust into a round pie dish, pressing firmly to the sides. Once the filling finishes cooking, add it to the crust and top with the second crust. Press the crust to the edges of pie pan and cut off any excess. Cut a few slits in the middle to allow steam to escape.
Bake at 350F for 25-30 minutes or until crust is golden brown. Allow to cool for 10-15 minutes before serving.
***This recipe is fairly liquid and does not firm up well without being completely chilled. To avoid messy servings, consider cooking individual servings in ramekins with only the top crust.
***If you have extra filling, add chicken broth, salt (if needed), and noodles for a delicious chicken noodle soup.
