Chicken pot pie

Ingredients

• 500 g chicken breasts
• 150 g butter, or 2/3 cup
• 2 onions, or 150 g, chopped
• 1 carrot, or 1 cup, or 150 g. Sliced.
• 1 cup frozen green peas, or 120 g
• 2 stalks celery, or 1 cup, or 130 g. Sliced.
• 85 g flour, or 2/3 cup
• 2 tsp salt
• 0.5 tsp black pepper
• 1 tsp garlic powder
• 850 ml chicken broth
• 330 ml milk, or 330 g
• 3 pie crusts, enough for a large baking dish

Preparation

1. Preheat the oven at 220ºC.
2. In a hot pan, sear the chicken cubes, but do not let them cook.
3. In a pot, combine the chicken broth, chicken cubes, carrots, celery, and peas. Cover and let boil while you prepare the sauce.
4. Meanwhile, in a hot pan, cook the onions in butter until they are soft and translucent. Stir in flour and garlic powder.
5. Using a colander, separate the chicken broth from the vegetables.
6. Add the chicken broth and the milk to the sauce, and let it simmer on low heat until it thickens. Add salt and pepper to taste.
7. Meanwhile, butter a large baking dish, and cover the bottom with pie crust.
8. Pour the vegetables into the baking dish, then the sauce. Cover with the remaining pie crust.
9. Bake until the crust is golden, then take it out, then let it cool for a few minutes.