EASY CHEESY CHICKEN POT PIE

Easy Cheesy Chicken Pot Pie image

Provided by Marina Neff

Time 1h5m

Number Of Ingredients 16

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4-5 boneless skinless chicken breasts, cubed
4 celery ribs , diced
3-4 medium carrots, cubed
1 medium onion diced
1 clove garlic, minced
3 medium potatoes, peeled and diced
2 can(s) large cans chicken broth
1 lb fresh greenbeans (can used canned or frozen if preferred)
1 pkg frozen peas
1 Tbsp each rosemary, thyme, basil, lemon pepper, ground ginger
1/2 tsp salt
2 - 3 c grated pepper jack cheese
2 Tbsp all purpose flour
1 Tbsp melted butter
1/2 c milk (more if needed)
2 frozen pie crusts, or 2 tubes refrigerator buscuits (grands) split in half

Steps:

1. Preheat oven to 425 In stock pot over medium heat, sweat celery, carrots, onion, and garlic in a tbsp of oil and a pinch of salt for about 5 minutes.
2. Add cubed chicken breasts to the vegetables, cooking just till chicken is no longer pink.
3. Add chicken broth and fresh greenbeans. simmer on medium heat till greenbeans are just al dente... (approximately 20 - 30 minutes) then add diced potatoes and cook another 5 - 10 minutes till the potatoes are tender but not soft. Then add frozen peas and seasonings. Turn heat to low and simmer
4. In another sauce pan, melt butter and saute the flour to make a roux. Slowly add milk to the roux till it's the consistancy of a thin gravy. Add the pepperjack cheese and stir till cheese is melted. Add to the Chicken stew in the stock pot and mix thoroughly. turn off the heat.
5. Pour chicken mixture into a 9 x 11 baking pan and cover with the pie crust (I like using the frozen but feel free to make your own if you're adventurous) Or use the halved refrigerator buscuits. Bake uncovered for 20 minutes or till top (crust) is golden brown. Let rest for about 10 minutes before serving. *Note, if using a pie crust be sure to cut steam vents into it. The buscuits make their own steam vents.
6. * note, if using canned or frozen greenbeans add when you add the peas to keep them from getting too mushy.