DEE DEE'S CHICKEN POT PIE

Dee Dee's Chicken Pot Pie image

Provided by Diane Atherton

Time 1h10m

Number Of Ingredients 17

1 lb chicken breasts, boneless and skinless (you can use dark meat if desired) cut into bite size pieces
1/4 c butter
salt and pepper
3 Tbsp olive oil, extra virgin (can use butter or vegetable oil)
1/2 large onion, chopped
1 stalk(s) celery, sliced
2 medium potatoes, peeled and cubed
3 carrots, sliced
1/2 c corn kernels, fresh (can use frozen)
1/2 c green peas, frozen
1/2 tsp thyme, dried
1/4 c all purpose flour
1 1/2 to 2 c milk
1/2 c heavy cream
2 chicken bouillon cubes, crushed (or 2 to 3 tsp granulated)
4 oz pasteurized cheese (like velveeta) optional
1 sheet(s) pastry dough, rolled out to 9 x 9 square

Steps:

1. Preheat oven to 400 degrees. Grease 9 x 9 baking dish.
2. Melt butter in large skillet over medium heat; add chicken pieces.
3. Meanwhile heat oil in another skillet over medium heat. Add onions and celery; saute until tender. Add potatoes and carrots. Cook until potatoes are carrot start to get tender. Add thyme, salt and pepper. Add corn and peas; cook until heated.
4. Sprinkle flour over chicken; stir until well coated. Add milk, cream and chicken bouillon. Stir until mixture begins to thicken. Add vegetables and cheese to chicken; continue cooking until the cheese has melted, mixture is bubbly and thickened.
5. Pour mixture into prepared baking dish. Top with rolled out pastry dough. Bake at 400 for 25 to 30 minutes until top is golden brown. Remove from oven, let it set for 10 minutes and serve.