Chicken Pot Pie

Lots of pots to keep track of while preparing this, great for making with little helpers in the kitchen.

Ingredients

1/3 cup butter

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 3/4 cups chicken broth

2/3 cup milk

1 lb chicken tenders

1 cup of frozen peas

1 cup of sliced carrots

3 small potatoes, drained

1 (15 ounce) package prepared double-crust pie pastry

Directions

1. Preheat oven to 425 degrees F (220 degrees C).

2. Dice carrots and potatoes.

3. Drop in pan of boiling water until soft, 5-8 minutes.

4. In a large skillet, cook the chicken tenders over medium heat, about 10 minutes.

5. When the chicken is cooked put in on paper towels to cool then use forks to pull it apart.

6. Melt butter in the skillet over medium heat.

7. Cook and stir onion, flour, salt, and pepper in melted butter until the onion is translucent, about 5 minutes.

8. Drain the carrot/potato mixture and add the frozen peas.

9. Remove skillet from heat and pour chicken broth and milk into the skillet; bring the mixture to a boil and cook to thicken slightly, about 1 minute.

10. Remove skillet from heat and stir chicken, peas and carrots, and potatoes into the broth mixture.

11. Press one pie pastry into the bottom of a deep-dish pie pan.

12. Pour the broth mixture into the pie pastry.

13. Top with remaining pastry and press edges together to form a seal.

14. Cut several slits into the top pastry.

15. Place pie plate on a baking sheet.

16. Bake in preheated oven until the crust is golden brown, about 30 minutes.

17. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.