Chicken Pot Pie

I got this recipe recommendation from Casual Cuisine. She is right; this recipe is melt-in-your-mouth, want-to-make-it-again-tomorrow wonderful! I actually tripled the recipe in order to freeze two, and I am so glad that I did! This, in one evening, became a family favorite!

- 3 celery stalks

- 3 carrots, peeled

- 1 large yellow onion

- 4 tbsp butter

- 1/2 cup frozen peas

- 2 cups cooked chicken, cut into bite-size pieces (approx 2 chicken breasts)

- 1 cup all-purpose flour

- 2 cups low-sodium chicken broth

- 1 chicken bouillon cube

- 1/2 cup white wine (optional)

- 1 cup heavy cream

(- 1/2 to 1/4 cup shredded cheese, optional)

- 1 tsp ground thyme

- salt and pepper to taste

Preheat the over to 400.

Finely dice the vegetables. Melt the butter in a large pot or in a dutch oven over medium heat. Add the onion, celery, carrots and peas. Saute until the vegetables turn translucent, a couple of minutes.

Add the chicken and stir to combine. Sprinkle the flour over the chicken and vegetables evenly, stir to combine. Cook for several minutes, stirring gently.

Pour in the chicken broth, stirring constantly. Stir in the bouillon cube and wine (if using). The chicken will combine with the flour to create a delicious gravy.

Pour in the cream (and cheese if using) and stir. Allow the mixture to cook over low heat to gradually thicken, about 4 minutes. Season with thyme, salt and pepper. Taste and adjust seasonings as needed. Make sure it is adequately salted.

Pour the chicken mixture into a deep pie pan or small casserole dish. Place the crust on top of the mixture and cut small slits in the top. Press the crust gently into the sides of the dish to seal.

Bake for 30 minutes or until the crust is golden brown. Cool for ten minutes before serving.