The chicken is juicy and the vegetables so tender, a great dish to prep and freeze for later.
2 pie crusts 4 boneless chicken breasts 1 cup of chicken broth 1/4 cup of milk 2 diced carrots 2 peeled and chopped potatoes 1 Tablespoon of butter 1 Tablespoon of flour 1 teaspoon of salt 1 teaspoon of pepper 2 chopped celery 1/4 of diced onion 2 teaspoons of parsley 2 teaspoons of rosemary 1 teaspoon of thyme Preheat the oven to 375 degrees F In a large pan over medium heat cook the chicken and set it aside. Now in the same pan add the butter and let it melt. Once the butter has melted pour in the onion, carrots, potatoes, and celery; give a stir and sprinkle in the flour, then add the chicken and stir. Next add the salt, pepper,parsley, rosemary, thyme, broth and milk, stir until combine; cover and bring it down to simmer. Roll out your first crust into a pie plate, take the chicken and vegetables off of the heat and ladle into pie crust. gently roll the second pie crust on top, pinching the edges together and scoring the middle, now coat the top with melted butter and bake for 35 minutes or until golden brown and vegetables are tender.