2 cup chicken broth
2 pounds chicken breasts, without bones or skin
1 1/2 cup half and half
3 Tablespoon butter
1 Tablespoon parsley, chopped
1/2 teaspoon thyme, dried
1 medium onion, chopped
1 cup celery, chopped
1/3 cup all-purpose flour
1 1/2 cup frozen mixed vegetables, thawed
2 medium potatoes, cooked and cubed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pie pastry (for double crust pie)
1 egg, lightly beaten
Get a big saucepan, and put the chicken, the broth, pepper, and the slat together, boil it, then put it on low heat. Cover this, letting the whole thing sit for up to 30 minutes or so, or until the chicken doesn’t look pink anymore, and the juice is cleared.
Let this cool, then put the broth into a measuring cup, spooning the fat off. Add the canned broth to make it a cup and add 2.5 cups of half and half. Cut your chicken into ½ inch pieces.
Get a pan, melt the margarine and butter, then add the celery and the onion, stir and statue for up to 3 minutes.
Add in the flour until this blends, and let this summer, stirring the whole time. let it thicken and boil. Add in the veggies and chicken once again, stirring to combine.
Get a pie dish an put a pie pastry in there, then add the mixture directory into there, almost at the top of this.
Cover this with the second pastry, pinching the tops and the bottoms to seal those edges, and then, cut some vent holes on there.
Brush some beaten egg on top of that and use the scraps that are leftover to make some design over the top of this.
Bake this whole thing at 400 degrees for about 30 minutes, or until the crust becomes a pretty golden brown, and the filling begins to bubble.
Let this sit to cool for 10 minutes, and then serve this, with thick and creamy ingredients.