Ingredients:
1 1/2 lbs boneless, skinless chicken breasts
2 cups chicken broth
4 carrots
4 celery sticks
3 potatoes
1 whole onion
1 bay leaf
4 Tbsp butter
1/4 cup flour
1 1/2 cup milk
1/4 tsp thyme
2 piecrusts (refrigerated pillsbury crusts)
Directions:
Saute chicken breast in a little oil until brown. Season both sides with salt and pepper. (Can use 2 cans of canned chicken--or I like to use leftover chicken) Shred and set aside.
Saute vegetables (celery, carrots, onion, and potatoes) with bay leaf and butter for 12 minutes--do not overcook. Add flour to veggie mix and whisk until flour is dissolved. Add milk, broth, and thyme. Continue to whisk. Add chicken. Cover and simmer for 10 minutes. Pour into piecrust and cover with a top crust. Cut vent slits. Bake at 400 for 30 minutes.
