2 cups chicken stock
1 lb. boneless skinless chicken breast

  • Add to a saucepan and bring to a boil
  • Reduce heat and simmer for 5 minutes
  • Remove from heat and rest for 15 minutes
  • Shred chicken, reserving stock for gravy

2 Tbsp. butter
1/2 onion, diced
12 baby carrots, sliced
2 stalks celery, sliced
salt, pepper, rosemary, and thyme
1 Tbsp. flour
1 cup chicken stock
1/2 cup milk

  • Melt butter and saute vegetables until softened
  • Add flour and stir to form a thick roux
  • Slowly add stock and milk, mixing continuously to form a gravy

2 pie crusts

  • Line pie dish with first crust
  • Add chicken, vegetables, and gravy
  • Top with second crust, sealing the edges and cutting slits to release steam
  • Bake 30 minutes at 425°F, covering crust edge to prevent burning
  • Remove from oven and rest 10 minutes before serving

2018-09-23 21:16:45:

  • 20x salt
  • 40x pepper
  • 1/2 tsp rosemary
  • 1/2 tsp thyme