Recipes, starting with Chicken Pot Pie

In the year that I have been married and have had rule over my own kitchen, I have come to really enjoy cooking. I don't cook a fabulous, note-worthy meal every night, but I do make effort to make a variety of interesting/tasty/healthy meals. I am ALWAYS looking for new recipes but I tend to be a harsh critic when it comes to food. I would say that I cook roughly one dish for every fifteen recipes that I look at! 

So, to make up for my ____ (some would say "picky", others would say "refined") taste buds, I will contribute to the search of "good recipe finding" by working to post a recipe a week! I must also insert a personal disclaimer here... I am a seasonal eater. This means that compared to the rest of you normal people, I can and will only eat certain meals in certain seasons. So all of my recipes will include not only my source, but also the season which I find best compliments this meal. 

This week's I will highlight a very tasty comfort food... Chicken Pot Pie. My mom gave me this and most of my other decent recipes. And while you may be thinking that your mom is the best cook around, you are mistaken. My mom could kick your mom's butt when it comes to cookin'! 

On to the recipe...

Chicken Pot Pie

Source: my mother

Season: late October to late February 

You will need: 

4-6 cups of cubed chicken breasts

5 cups of chicken broth

2 chicken bouillon cubes

1 1/2 sticks of butter

2 cups of chopped yellow onions

3/4 cup of flour

1/2 tsp. of pepper

1/4 cup of heavy cream

1- 16 oz. pkg of frozen peas and carrots

2 pre-made pie crusts

In a small saucepan, heat the chicken broth and bouillon cubes. In a large pot, melt the butter and saute the yellow onions over medium low heat for 10-15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minutes, stirring until thick. Add pepper and heavy cream. Add the chicken and package of peas and carrots. 

Meanwhile, roll out one pie dough to fit into the bottom of a 9x11 pan and pour the filling over the crust. Roll out the other pie crust over the top. Brush the dough with egg wash (1 beaten egg and a tablespoon of water), make a few slits in the crust and bake on a baking sheet (to catch the spills) for 1 hour at 375.

Enjoy!