*Ingredients 

2 lbs boneless, skinless chicken breast


2 cups of chicken broth (enough to cover the breasts)


1 teaspoon salt


°1/4 teaspoon black pepper, ground


1 1/2 cups half-and-half


°3 tbsp. butter (yes, three tbsp.!)


1 medium chopped onion


°1 c celery, chopped


1/3 cup flour


1 1/2 cups thawed frozen mixed vegetables (use green beans, corn, carrots, and peas)


2 medium cooked and diced potatoes (or 1 can of small white potatoes, diced)


1 tablespoon fresh chopped parsley


half a teaspoon dried


°2 pancake mix (for the double-dough pancake)


1 egg, lightly beaten


*Directions


1 Combine the chicken breasts, chicken broth, salt, and pepper in a large saucepan over medium heat. Bring the mixture to a boil, then reduce to low heat. Cover and cook for 30 minutes, or until the chicken is no longer pink in the center and the juices run clear.


Remove the chicken from the heat and set it aside to cool. Fill a measuring cup halfway with the rest of the chicken broth mixture. Let's put a spoonful of fat on the table. If necessary, add 1 cup canned broth. To make 2 1/2 cups, add half and half to the stock mixture. Chicken should be cut into 1/2 inch pieces.

3 Melt the butter or shortening in the same saucepan over medium heat. Mix in the onions and celery. Fry, stirring constantly, for 3 minutes. Mix in the flour until well combined. Gradually pour in the stock-herb mixture. Simmer, stirring constantly, over low heat until sauce thickens and comes to a boil. (You'd think that'd be a lot of liquid, but it isn't.) Stir in the chicken and vegetables until well combined. Line a deep pie dish with one of the pastries and fill it almost to the brim with the mixture.

Optional garnish for chicken pot pie

4 Cover the mixture with the second dough, making sure to "close the edges" by pressing the dish's edge and prying the top and bottom together. Make some air vents in the puff pastry, then brush it with beaten eggs. Make a design on top with any leftover pastry scraps.

a slice of chicken pie

Bake for 30 minutes, or until the crust is golden and the filling is bubbling, at 400°F. Allow cooling for 10 minutes before serving.

Close-up of the best chicken pot pie you've ever had 6 When the inner ingredients are finished, they will be thick and creamy.


Have fun!