- chicken breasts, boneless and skinless
- chicken broth (enough to cover breasts)
- salt
- ground black pepper
- half and half
- butter (yes, 3 tablespoons!)
- onion, chopped
- celery, chopped
- all purpose flour
- frozen mixed vegetables, thawed (i use green beans, corn, carrots and peas)
- potatoes, cooked and cubed (or 1 can small white potatoes, cubed)
- parsley, freshly chopped
- thyme, dried
- pie pastry (for double crust pie)
- egg, lightly beaten
Cover mixture with second pastry, making sure to "seal the edges" by pinching together the top and bottom then pressing against the lip of the dish. Cut a few vent holes in the pastry then brush pastry with beaten egg. Use any leftover scraps from the pastries to make a design on top.
Bake at 400 degrees for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.