Old Fashioned Chicken Pot Pie

In a large pot, place 5 or 6 chicken breasts with the bone in, into water up to 3/4 of the way up the pot.  Add 1 large sweet onion sliced, 3 carrots in pieces, 3 stalks of celery in pieces, 1 tbsp. parsley, 4 cloves garlic chopped and 2 Knorr chicken bullion cubes.  Bring to boil then reduce to simmer on low heat until chicken is tender.

Note: You can leave out the bullion if you are sensitive to MSG and substitute salt and pepper.

Remove chicken from the pot and allow to cool a while.  Strain all the vegetables from the broth and return the broth to the pot and add 1 small package of mixed frozen vegetables.  Take meat off of the bones and cut into bite size pieces and return meat to pot and simmer a while longer till vegetables are tender and thicken slightly with water and cornstarch and remove from heat.  Taste to see it if needs more salt.

In a small sauce pan, boil in salted water about 5 to 6 potatoes peeled and sliced till tender.  Drain and set aside.

Make about 5 recipes of # 34 pie crust.  roll out enough to line the bottom and sides of a small to medium roaster or other baking dish.  Now roll enough dough out for the crust allowing an inch for overlapping and set aside.  rollout the rest of the dough and cut into triangular rectangle shapes.

Pour about 2 cups of the broth into the roaster lined with crust and add a layer of chicken then potatoes then pie crust pieces and continue till you get to the top and put crust on top and 2 slits in the top for steam to escape and tuck in the sides all around. Brush the top with half and half or heavy cream and bake at 400 degrees till crust is golden.

Allow to settle a while before serving, then dig in and ...............

ENJOY!!