Chicken Pot Pie {by Cindy - Lucys Tales from Home Blog}
1 whole chicken breast - boil it in a water for about 25 min or until tender
At the same time chop peel and cube:
2 C potatoes
1 - 1 1/2 C carrots
1 C broccoli
Cook together {potatoes & carrots together 10 min, add the broccoli for about 2 min
Chop chicken into bite-size pieces
Bechamel Sauce
Melt about 1/2 cup butter, add 3 to 4 TBs of flour, add salt and pepper to taste.
Cook a few minutes, don't let burn, add about 2 cups milk and bring to a boil
It should be thickened, if not, add more flour (mixed with a little milk first to avoid lumps)
Grate about 2 cups of extra sharp cheddar cheese
In big bowl mix the vegies, chicken, cheese and white sauce
*Add it into the bottom pie crust, then top with the top crust.
Poke a few holes to let out steam & cover whole rim of the pie with
foil to prevent burning.
{You can brush the top of the crust with egg wash if you like}
Cook at about 360 for about 1 hour or until the pie is brown and bubbly!
Note: I added 1 onion, finely chopped and sauteed and 1 tsp curry powder
For the pastry I used Pampas frozen puff pastry sheets....
...Or if you live in the US Cindy recommends 'Pilsbury' crust or home-made pastry
