Preheat oven to 425.
- Melt 2/3 C. butter in a large pan.
- Add 2/3 C onion and 3-5 chicken breasts. Cook until chicken is done.
- Remove chicken to a plate.
- Add 2/3 C. flour, 1/2 tsp salt and 1/4 tsp pepper. Stir until bubbly.
- Slowly stir in 2 cans of chicken broth and 1 1/3 C milk. Bring to a simmer.
- Add two cups petite peas, 2 cups fresh mini carrots cut in half and 2 potatoes chopped into cubes.
- Stir together and let simmer while you cut up the chicken into chunks and add to mixture.
- Stir.
- Pour into a 9 X 13 pan.
- Cover with pie crust, cutting two slits in the center to allow steam to escape. (Next week I'll give the scoop on making your own crust)
- Bake for about 35 minutes or when crust is golden brown.
- Serve with a side of asparagas and have strawberries for dessert. Yum!
