Chicken Pot Pie

Ingredients:

• 2 cups chicken broth
• 1 cup of carrots, sliced
• 1 cup of potatoes, diced
• 1 cup frozen peas
• 2 tbsp butter
• 1 cup of onions, diced
• 1 cup of mushrooms, sliced
• 1 to 1 1/4 lbs of chicken breasts, 3/4" chopped
• 1 tbl corn starch
• 1 can of chicken gravy
• 1 cup wheat flour
• 2 tbsp butter
• a little milk
• tsp basil, tsp sage, tbl parsley

Directions:

In a small saucepan, add broth and carrots, bring to a boil, reduce to a simmer for 5 minutes.  Add the potatoes, simmer for 10 minutes.  Add the peas and spices, turn off the heat.  In a skillet, add the butter, at a medium heat.  Add the onion, about 4 minutes.  Add the mushrooms, about 4 minutes.  Preheat the oven to 425 degrees.  Add the chicken, about 8 minutes.  Add the vegetables, stir, add corn starch to thicken, add the gravy.

Divided the contents of the skilllet into 3 bowls.  In a mixing bowl, add the flour, butter, and milk to make into piecrust.  Divide into 3 and cover the bowls.  Place on a sheet in the oven for 20 minutes.