Chicken Pot Pie

This is my original recipe for chicken pot pie. You can add whatever vegetables you want...the day I made this, I had carrots, peas and green beans.

Ingredients:

• 1.5 boneless chicken breast (halves), cut into small pieces
• 3/4 cup sliced carrots
• 1 tablespoon butter
• 1/4 cup diced onion
• 1/2 cup frozen peas
• 1/2 cup frozen green beans
• 2 cups chicken stock or broth
• 1 packet dry chicken gravy mix (I used Pilsbury brand)
• 1 tablespoon cornstarch
• 1/2 teaspoon ground tumeric
• Freshly ground black pepper
• Two unbaked pie crusts

Directions:

Preheat oven to 425 degrees.

Place cut chicken and cut carrots into a saucepan and cover with water. Bring to a boil and cook for about 10 minutes.

Drain carrots and chicken and set aside in a separate container. Wipe saucepan clean, then add butter and diced onion and heat over medium heat until translucent.

Whisk together chicken stock, gravy mix and cornstarch. Pour into saucepan, then add chicken, carrots, peas and green beans. Add turmeric and black pepper to taste. Bring to a boil and cook, stirring occasionally, until thickened, adding more corn starch mixed with a small amount of water or chicken broth if needed.

Place one of the pie crusts in a pie plate. Pour sauce, chicken and vegetable mixture over crust, then top with other crust. Seal the edges of the crust and cut several small slits on top to vent.

Bake for 20-25 minutes or until crust is golden brown. Allow to cool a few minutes before serving.