Chicken Pot Pie

Submitted by Abigail Rich

3 whole chicken breasts
2 potatoes, diced
2 carrots, diced
2 celery stalks, diced
1 package sliced mushrooms
2 yellow squash, diced
1/2 cup peas
2 cups chicken broth + 4 Tbsp
2 Tbsp flour
1 pkg ready-make pie crust (top & bottom)
1/2 tsp thyme, tarragon, and sage each

Preheat oven to 375. Cube chicken into 1 inch pieces and saute in olive oil with herbs. Add all vegetables except peas to pan. Add chicken broth. Simmer until potatoes are tender. Add peas. Mix flour with 4 Tbsp chicken broth and add to pan to thicken sauce. Pour into prepared pie dish. Cut vent holes in the top of the pie crust, and place pie dish on a baking pan before placing in oven. Bake for approx. 45 minutes until crust is golden. (be creative with the vegetables you use - sweet potatoes, zucchini, etc. are also delicious.) Enjoy!