CHICKEN POT PIE serves 6



5 medium white potatoes, peeled and cut into small cubes

1 large onion, diced

3 medium carrots, cleaned and cut into small cubes

1 cup (approximately) small green peas -

I try to make this dish when I have leftover peas

which always seems to happen no matter how

much (or little) I make!!

2 boneless, skinless chicken breasts (4 half

sections) cut into small chunks

1/2 cup flour

1 cup half and half or 200 ml creme freche

1 cup low fat milk

1 tablespoon olive oil

1 teaspoon salt

1 teaspoon white pepper



**crust** in the USA I always had "ready made pie crust" available at

the grocery store. I don't have that option here and since I'm not a

crust maker, I have found that refrigerated crescent roll dough works

perfectly. I've just modified my pan to a rectangular baking pan. I

use 2 cans, enough for 6 rolls each. Whatever you use, as long as you

have enough crust for a double crust pie, that's plenty. But you will

need a deeper baking dish such as a 2 quart casserole.



Start a large pan full of water to boil. While it's heating, cut up

the potatoes, throwing in the chunks as you cut them. Once the actual

boiling begins, add the cut carrots and boil for 5 minutes. Drain and

rinse with cold water - set aside. Dice the onion and set aside with

the cooked veggies.



While the potatoes and carrots are boiling, I cut up the chicken.

Then when the boiling is done I wash out the pot, put in the olive oil

and cook the chicken pieces until there is no more pink showing.

(Limited space and less mess!!) Add the flour, half and half or creme

freche, milk, salt and pepper, mixing well after each addition. Then

I add the cooked vegetables and simmer for 15 minutes.



While the filling is simmering, get your baking dish ready. I spray

mine with PAM, but a light coating of any vegetable oil will make a

nice brown crust and also help with cleanup later. Lightly flour your

oiled baking dish and place your bottom crust in your dish or pan.

Just before filling, add the peas and stir gently. Top with the

remaining crust. Be sure to either not seal the crust tightly in the

pan or cut several slits in the top. Cover with foil and bake for 45

minutes at 350 C or 180 F. Remove the foil and bake for 15 more

minutes to allow the top to brown.



Great dish to make a day or two in advance. The cooking times given

are for a cold dish taken from the refrigerator and placed into a cold

oven. Cooking time will of course be shorter if you either cook it

while still hot or preheat the oven.