Chicken Pot Pie

Ingredients:

• 1 1/2 pounds skinless, boneless chicken breast meat (I only had about 1/2 pound, thigh)
  
• 1 cup chicken broth ( I used veg)
  
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 cups milk
• 3 tablespoons butter
• 1 onion, chopped
• 1 cup chopped celery
• 1/3 cup all-purpose flour
• 2 cups frozen mixed vegetables, thawed (we used fresh eggplant, squash and carrots)
  
• 1 tablespoon chopped fresh parsley (i only had dried herbs)
  
• 1/2 teaspoon dried thyme
• 1 (9 inch) pastry for a 9 inch single crust pie (I used a single pastry sheet as a cover)
  
• 1 egg, lightly beaten

Method:

1. I boiled the chicken thighs in celery/carrot/salt water and brought to boil. Then left at med-high, cannot fully cook it.
   
2. After 8-10 min, when you it is no longer pink, dip a cup into the broth to retrieve enough for the next step. I did not use more than 1 cup.
3. Remove the chicken and cut into small pieces/cubes.
   
4. In a saucepan, melt butter or margarine over medium heat. Add the onion and celery. Saute, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture. Simmer, stirring constantly, until the sauce thickens and boils. Add the chicken, vegetables, parsley and thyme. Pour mixture into a 1 1/2 quart deep casserole dish.
5. Preheat oven to 400 degrees F (200 degrees C).
6. Roll out pastry 1 inch larger than the diameter of the casserole dish on a lightly floured surface. Cut slits in the pastry for venting air. Place pastry on top of casserole. Roll edges and cut away extra pastry; flute edges by pinching together. Place on top of pastry. Brush pastry with beaten egg and bake in the preheated oven for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.

So delicious!! Hubby said it was the best he had ever had, and we finished the whole thing in 2 days. It's a great dish to bring to a potluck, easy and filling.