Chicken Pot Pie

Equipment

Cookie sheet, parchment paper, mixing bowl, pastry blender, big saucepan.

Ingredients

• 1 c. chopped carrots
• 1 c. chopped celery
• 1 c. snow peas
• 1 c. potatoes, peeled and diced
• 1 c. pearl onions
• 1/3 c. butter
• 1/2 c. flour
• 3 c. cooked chicken, diced (this can vary a lot)
• 2 c. chicken broth (if possible, about half homemade stock and half broth)
• 1 c. half-and-half
• 1 tsp salt
• 1/2 tsp fresh black pepper

Steps

1. Boil the onions and potatoes for 20 minutes (if you're going to put them into the soup, probably need more like 40 if they'll be separate)
2. Make pie crust and bake it into little cookies. Use parchment paper on a cookie sheet.
3. In the bottom of a big saucepan, saute carrots and celery until tender (10-15 min)
4. Add flour and cook, stirring, for 1 minute
5. Gradually stir in combined broth and half-and-half
6. (If serving as soup, probably will need extra liquid. Throw in an extra cup or two of milk/stock combo)
7. Stir in salt and pepper
8. Bring to a boil and let thicken
9. Cook for a while until veggies are soft
10. Add chopped chicken and snow peas