Cheddar Chicken Pot Pie

Step 2-Boiling the Vegetables

Next, chop celery, onion, carrots, broccoli and potatoes.
*The left overs and scraps will be added to the compost for the chickens and garden.
Place chopped onions in a pot with 6 cups water and 2 chicken broth cubes. Turn stove on high.

Next, place celery, carrots, and potatoes in pan, bring to a boil.

Add Broccoli and stir well. Add salt and pepper to taste.

Step 3- Cooking Chicken
Place 3 large chicken breast in the pan with the vegetables and cover.

Since my chicken was frozen adding it to the pot help defrost it/cook it at the same time. I added Parsley and covered until the chicken was almost cooked thru. I removed the chicken and chopped it into cubes.

While the chicken is cooking, shred a block of cheddar cheese and set it to the side.
Poured a cup of milk into the measuring glass and set that to the side as well.

I like to use small casserole dishes for my pot pies, but you can also make this dish in one large casserole dish.
While, the chicken cooks, I add the reminder of the cheese to the bottoms of my pot pie casseroles.

Step 4-Adding Milk & Cheese
Before chopping the chicken, add the cup of milk and all the cheese but 1/2 a cup. Stir well, lower heat and add the chopped up chicken to the pan. Cover and let cook about 10 minutes.

Once the chicken is cooked, remove from heat and scoop into casserole dishes.

Set the casserole dishes to the side.

Part II Making the TOP Crust for the Pot pies.
Step 5 -Top Crust

Gather Materials:

2 cups Flour,

1 stick of butter,

1/4 tsp salt,

2 tsp baking powder,

1/2 cup milk

Mix dry ingredients together in a large bowl.
Add milk and butter together in a small bowl.
Add the wet mixture into the dry mixture and mix well.

Make crust into two small balls and roll out tops for each casserole.