why stu loves me

I make this recipe every once in a while, it's one of Stu's faves. It's super great this time of year while the weather is still a little chilly. This time I made little mini pot pies, and they turned out so cute (and delicious) This is a super easy recipe, especially if you use refrigerated pie crusts.

Chicken Pot Pie:

1 refrigerated pie crust (Pillsbury is the best) or you can make your own if you have a good recipe

3 tbs. flour

1/4 tsp. garlic powder (I never measure the seasonings out, but this seems about right)

1 lb. chicken breast cut into cubes

3 tbs. butter

1-2 cans chicken broth (depending on how much gravy you want)

3 cups frozen mixed vegetables

a little S&P to taste

1. Preheat oven to 425°F. Only heat to 410°F if making mini pies.
2. Combine flour, garlic powder, and S&P in medium bowl.
3. Add cubed chicken to bowl; and coat the chicken pieces in flour mixture.
4. Melt butter in large skillet oven medium-high heat. Add the chicken and any remaining flour to skillet and stir until chicken is brown, about 5 minutes.
5. Stir in broth. Bring to boil, scraping up any browned bits (for added flavor, according to rachel ray). Reduce heat to low, cover skillet and simmer until chicken is cooked through, and gravy starts to thicken up. Add the veggies and turn for about two minutes, not too long because they will cook in the oven. (no one likes mushy veggies!)
   
6. Line the bottom of your pie plate with one of the pie crusts and bake in the oven for about five minutes to make it nice and crisp. Do this right after you add the chicken broth. (it's all about the multi-tasking people!)
   
7. Plop the yummy chicken and veggies to your pie plate or other mini bake-safe dishes.
   
8. Top with pie crust; seal and crimp edge and make slits (or a cute cut-out design) to vent. Bake in oven until crust is golden, about 15 minutes.
9. Let cool for about ten minutes and devour!!!