1 lb chicken breast
2 T. butter
1/2 c. onions, finely chopped
2 garlic cloves, diced (1-2 T.)
3/4 c. potatoes, chopped
1/2 c. corn
1/2 c. green peas
1/2 c. carrot, finely chopped
1/2 c. white wine
3 c. water
3 T. corn starch, mixed with 1/4 c. water
Fresh ground pepper
Salt to taste
Double crust recipe
Prepare pie crust.
Melt 1 T. butter in large skillet, add chicken breasts, cook until nicely browned on each side.
Remove chicken, add onions and 1 T. butter, cook until cartelized, add garlic and carrots cook until tender.
Add wine and and one cup water, start scraping all of the little browned bits of chicken off the bottom. Add the rest of the water and simmer.
Add potatoes to water to cook.
When cool, shred or chop chicken into 1 -2 inch pieces. Set aside.
After about five minutes add corn and peas.
Mix corn starch and water, add to pan, stir to combine. Cook until slightly thickened.
Preheat oven to 375 degrees.
Add chicken to pan.
Cooking on low, add salt and pepper to taste.
Pour into 2 quart casserole pan.
Roll crust out into a large rectangle.
Place crust over top of pan and seal edges.
Bake in oven for 30-35 minutes, until crust is golden brown.