Entrée Pies: Potpie 07 by Recipe Cottage

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	Potpie 07

		Quick and Easy Chicken Pie 1 box Pillsbury pie crust 2 cans chicken stock 4-5 boneless chiken breasts 1 clove garlic, minced 1 small onion, minced 2 bay leaves 1/2 t. dried thyme freshly ground pepper 4 Tbsp. butter 4 Tbsp flour In a saucepan, combine all ingredients and simmer covered until chicken is thoroughly cooked. Remove the chicken and cut into small pieces. Set aside. Reduce the broth to approximately 2 cups. Remove from pan (in a two cup measure, ideally), strain and set aside. In the saucepan, melt 4 T. butter. Stir in 4 T. of flour. Stir and cook for 1 minute. Return the broth to the pan, stirring constanly to avoid lumps. The gravy should be very thick. Remove from heat. Add the chiken and stir to combine. Add more pepper if desired. Line an 8-inch pie plate with pie crust. Add the chicken mixture and cover with the second crust. Crimp the edges, brush with milk or an egg wash, and cut 3-4 small slits on top. Bake in a pre-heated 450-degree oven for 20-25 minutes. Remove from the oven, and allow to rest for at least 15 minutes before serving. (If you want to add veggies, add 1/3 to 1/2 cup mixed thawed frozen mixed vegetables when you add the chicken to the gravy)