Chicken Pot Pie

Chicken Pot Pie

Filling:

3 chicken breasts	fresh ground pepper
salt	3 chicken bouillon cubes
3 cups water	1 teaspoon garlic
1 cup frozen carrots	1 cup frozen corn
1 cup frozen peas	4 tablespoons butter
2 tablespoons corn starch	½ teaspoon dried oregano
½ teaspoon basil	¼ teaspoon cumin
1 ½ teaspoons parsley	2 teaspoons olive oil
1 teaspoon lemon juice	1 teaspoon crushed red pepper

Cook chicken in lemon juice, olive oil, salt, pepper, garlic, oregano, basil, cumin, parsley, and crushed red pepper. Meanwhile the chickens are cooking put 3 cups of water and bouillon cubs in microwave for 1 minute and then pull out and smash the bouillon set aside. Take the butter and melt in microwave and then add corn starch and wisk until smooth. Add some of the chicken broth and wisk until smooth and then add that mixture to the chicken broth and wisk until well combined. When chicken is done cooking add the veggies and the chicken broth and let it simmer for 20 minutes. While simmering make dough.

 

 

 

Dough:

½ cup sugar	2 ½ cups white flour
1 ½ cups wheat flour	2 teaspoons salt
4 teaspoons baking powder	2/3 cup oil
1 1/3 cups milk	1 egg

 Combine dry ingredients mix with a fork then add the rest of the ingredients except the egg and mix with the fork. You can use a muffin tin to make the pies in or you can use chaffing dishes. Make sure that you butter the chaffing dishes. Make dough balls and roll them out and put it all over the chaffing dish then add a ladle full of filling then roll out another ball for the top of the pie.  Crack the egg and beat well and then brush on top of the pies this will make the pie get a great brown top. Bake at 350 degrees for 30 minutes. Enjoy!