Updated: Jan 8
2 chicken breasts (seasoned, pan seared and cubed)
1 yellow onion, diced
8 cloves garlic, minced
8 tablespoons butter, divided
1/4 cup all purpose flour
3 1/2 cups chicken stock
1 cup celery, diced
1 cup carrots, sliced
2 teaspoons celery salt
2 teaspoons white pepper
1 teaspoon cayenne pepper (or more to taste)
cajun seasoning, to taste
3 teaspoons fresh thyme leaves (or 1 teaspoon dried)
2 large russet potatoes, diced
1 cup frozen corn
1 cup frozen green beans
1 cup frozen peas
2 pie crusts
Begin with cooking the chicken and prepping all of your veggies. In a large pot, melt 4 tablespoons of butter and sauté the onions on medium heat for 15-20 minutes until browned.
Add in the garlic and sauté for another 3 minutes.
Melt another 2 tablespoons of butter and add in the flour. Let this cook on medium heat for about 4-5 minutes (just long enough to cook out the taste of raw flour).
Add in the chicken stock, celery, carrots, and seasonings. Bring this to a boil and let cook for 15 minutes; until the veggies are soft and it begins to thicken.
Add in the potatoes and cooked chicken; let simmer until the potatoes are fork tender. Depending on how small you cut them, this may only take 10-15 minutes.
Grease a 10 inch cast iron skillet or a casserole dish, and lay one of the pre- made pie crusts into the bottom. Ladle in the filling (SEE NOTES).
Place the second pie crust on top, brush with the remaining 2 tablespoons of butter(melted) and bake for 15-20 minutes. If needed, turn the broiler on HI to brown it a little more.
Let cool for about 20 minutes before serving.
NOTES: This recipe makes A LOT of filling. there will be leftovers; you can freeze for future use up to 3 months.