Chicken Pot Pie

1 cooked Chicken Breast, no skin about 1/2 lb chopped into 1 inch cubes
ready to use pie crust
2 tbsp Olive Oil
1 tbsp Butter, salted
2 Garlic Cloves sliced
1 medium Onion diced
2 cups Carrots, raw chopped
1 stalk Celery, raw
1 can Yellow Sweet Corn
1/3 cup Flour
1 can Chicken Broth, (10.75 oz)
2/3 cups Milk
1 tsp each dried Thyme, Rosemary
2 bay leaves
Salt and pepper to taste

In a large skillet warm oil over medium heat. Add the vegetables and cook for 10 minutes stirring frequently. Add the garlic, spices and cooked chicken cubes. Stir well. Dust the mixture with flour and mix. The vegetables should be pasty. Incorporate the chicken broth, milk and butter. Turn heat to medium low and cover stirring every 3 minutes or so until it has become thick, about 20-30 minutes. Salt and pepper to taste.

While the filling is cooking preheat your oven to 350. Prep the pie by removing one of the pie crusts and placing it in a pie pan. When the filling is ready place mixture into pie crust. Top with the other pie crust, seal with a fork and cut off any extra dough. Cut a few slits in the top to vent. Bake in the oven for 40 minutes. Let cook about 20 and then server with a pie server.

Number of Servings: 6

Recipe submitted by SparkPeople user MISS_KRISTI.