Chicken Pot Pie

Our schedule is hectic and filled with even more family functions that normal-we are so blessed to have all our family live close by. Alot of my dinners have been leftovers, or just quick, light items recently. Not a lot of time to try new recipes or make a big dinner. Whenever I make something I haven't posted already, I will post that, but I probably won't have a weekly menu post until after the holidays.

Chicken Pot Pie
I usually use Pillsbury Pie Crust, but this time I made the pastry dough from the Pizza Rustica for the crust. It was good- I think that is my go-to pastry crust for savory dishes. For this dish, I cut the dough into 3 sections, and used two. Check back for a post about a yummy treat with leftover pie dough!!

1-1 1/2 lbs. chicken breast or tenders, cut to bite size
2 cups frozen veggies
2 cups chicken broth
flour
garlic powder
dried herbs (your preference)

Mix a few Tbsp. of flour with 1/2 tsp. of garlic powder (I use more garlic powder, it's your choice) Toss the chicken pieces in flour and garlic powder, and saute in pan with 2 Tbsp. butter, until browned, 5-7 minutes.
Add the chicken broth and frozen veggies. Season with salt, pepper, and dried
(or fresh if you have it- good for you!) herbs of your choice.
(I start with a cup of broth and add more as needed.
I don't like it too soupy, since it's going in the crust)
I like a double crust, so I put a third of the dough in the deep dish pie plate.
Pour the chicken mixture (I thickened it with some corn starch and water) in to the pie pan.

Top with second dough

Bake for 20-25 minutes at 350. Let sit for 5 minutes to cool!