"Quick and Easy Chicken Pot Pie"

Preheat oven to 425 degrees.

Ingredients:

1. 4-6 Pre-cooked or fresh baked chicken breasts, cut in cubes

2. 4 Cups of chicken broth, thickened with flour or cornstarch (Or use homemade stock)

3. 1-15 Ounces canned peas

4. 1 1/2 Cups carrots, cut equally into 1/2 inch slices

5. 1 Cups sliced celery

6. 1 Cups pearl onions (Find in frozen section)

7. 2 cups potatoes, cut into equal size cubes

8. Fresh ground black pepper

9. Fine Sea salt

10. 3 Pre-made rolled pie crust, or make your own

11. Egg for egg wash (Add 1 teaspoon of water to egg and beat)

12. Coarse salt

Directions:

1. In a non-stick skillet, cook potatoes, celery, carrots and onions.

2. Sauté each ingredient individually and place into separate bowls to portion each pot pie with an equal amount of each ingredient, placing canned peas into its own bowl.

3. Cut up equal size cooked chicken breast, placing chicken in its own bowl.

4. Make chicken broth following the package instructions and add flour or cornstarch to thicken.

5. (Use 1 tablespoon flour or cornstarch per cup to thicken.)

6. Using ceramic dishes size 4 ½ inches x 7 inches, fill dishes with each ingredient equally.

7. Add chicken stock, pepper and salt to taste.

8. Cut each pie crust in half and cover each dish, then cutting vent slits on top of pie.

9. Brush entire top with egg wash and add a sprinkle of coarse salt on top

10. Bake for approximately 25 - 35 minutes or until top is golden brown.

*Dish size may vary so may make more. Have extra pie crust to make more or if you want to cut extra to add a design cut out on top.

Enjoy!