Jon emailed me this awhile ago, and I had forgot that I had someplace to post it for the world to see. I have yet to try this out, but I am assured that it is very, very tasty!

Chix Pot Pie

1/2 part evoo
1/2 part stick butter
1 large onion – chopped (can add 2-5 cloves of smashed and chopped garlic, if feeling frisky)
1 part flour
11/2 – 2 part chicken broth
3 boneless, skinless chicken breasts
Frozen peas
5 carrots – chopped
1 Lb of baby potatoes (different colors for visual appeal) – cubed
Salt, Pepper, Paprika
2 sets of pie crust

Steam carrots and potatoes in microwave. Potatoes should take longer than carrots. Don’t cook together!
Cube chicken into small bites. Place in boiling chicken broth and keep there until cooked through. Pull out.
Melt the butter and evoo in large sauce pan. Sautee onion on super low heat until clear. Whisk in flower slowly until even consistency is achieved. Should be paste-like. Rehydrate mixture by whisking broth into paste. Don’t add broth too quickly. Add as much or as little as you’d like your sauce thickness to be. Salt and pepper the sauce. Add a bunch of paprika. Whisk all that into an even consistency. Remove from heat.

Add peas, carrots, potatoes and chicken to sauce and turn over into even consistency.

Prepare two pie pans with crusts. You should have enough to make two pies.

Bake @ 400 degree for 1.25-1.75hrs.