Based on Chicken Pot Pie by Kate Jones.
- Cook ingredients (below).
- Make filling (here).
- Prepare crust (here).
- Mix ingredients into filling.
- Pour filling & ingredients into crust lining the baking dish.
- Cover the top of the pie with the remaining flattened crust dough.
- Bake in 400°F oven until internal temperature reaches 160°F. Crust should be a bit brown.
Ingredients
Each is ingredient is optional; choose the ones you like and add your own ideas; adjust proportions to your preferences.
1 lb chicken (or other meat)
~4 sticks celery
~1 lb carrots
~1 cup spinach
Instructions
Cut each ingredient (except spinach) into pieces and cook individually.
Chicken – get 2 raw chicken breasts; cut or shred into bite sized pieces; cook in pan on stove, just until done
Celery – chop into ~1/4 inch pieces; cook in pan on stove until desired soft/crunchiness
Carrots – chop into ~1/4 inch pieces; boil in pot on stove until desired softness