Chicken Pot Pie

Ingredients

• 2 lbs chicken breasts, cut into 1 inch pieces
• 5 tablespoons butter
• 3 cups water
• 3 potatoes, peeled & cubed
• 3 carrots, peeled & cubed
• 1 onion, quartered
• 3/4 teaspoon tarragon
• 3/4 teaspoon worcestershire sauce
• 1 tablespoon dried parsley
• salt & pepper

• 1 (16 ounce) package pilsbury refrigerated pastry dough

Directions

1. 1

   Place 2 tbsp butter, chicken, veggies & seasonings in large pot, Cover with cold water and bring to a simmer. Continue to simmer till juices in chicken are clear & veggies tender, 10-15 minutes.

2. 2

   With slotted spoon, divide filling into separate bowls OR dump into a pie plate. Pour cooking juices into measuring cup to get 2 cups.

3. 3

   Put 3 tbsp of butter in hot, empty pot.

4. 4

   Add 1/3 c of flour and cook till bubbly.

5. 5

   Add in cooking liquid and bring to a simmer, cook until thickened.

6. 6

   Pour over veggies

7. 7

   Top with pastry dough pinching edges.

8. 8

   vent with holes and bake at 350 for 20 mins or until golden & bubbly.