Chicken Pot Pie

I made chicken pot pie last night and I couldn't take a picture before it was gone!  No joke.  I've made this 4-5 times, and every time it is different.  But I think last night's was the best yet.  Evidence in the sliver left for me in the pan.  Eat or be eaten.

RECIPE

2 chicken breasts - thawed!
3 potatoes - peeled and chopped
1/2 bag frozen carrots and peas (you can use fresh but frozen is better - the peas don't mush as fast and turn everything green)
flour
chicken broth
2 pie crusts
S&P
Tony C's
SMSS

Season chicken, heat small amount of oil in a pan and brown chicken breasts.  While browning, pour about 2-3 cups of chicken broth into a saucepan (that has a lid), and bring to a boil.  Once chicken has a little color, drop the chicken into the boiling broth and cover with a lid.  Remove from heat and let sit for ~10 minutes - this will poach the chicken (cook while keeping it moist/juicy).  Make sure to keep oil hot to cook your potatoes in!

While chicken is being poached, start cooking your potatoes (in same pan/oil as chicken was cooked - no extra dishes).  You can boil them instead - but frying them keeps them solid and not mushy.  Do not add extra oil, as this will be the pan you make your gravy in as well.

You want them to be 90% cooked.  Season them with some S&P, Tony C's and SMSS.

Remove potatoes from pan, I let mine sit on a paper towel and plate to drain.  By now, the chicken should be cooked, remove and chop into bite size pieces or bigger - depending on how you like it (DAD).  Get your peas and carrots ready...

In same pan, make a gravy for your pot pie.  Using a whisk, add flour and chicken stock (that the chicken was poached in).  You don't want a runny gravy for this.  Bit by bit, keep adding flour and stock.  You may want to add some water to dilute the broth a little bit.  Make sure to S&P this as well.  Once gravy is to your preferred thickness, add in the potatoes, chicken, peas and carrots.  Remove from heat and mix well.  You do not want too little gravy or everything will be dry.
 

Roll out your pie crust and place in pie pan.  Scoop your pot pie mixture into the pie shell - do not overflow or it will overflow in the oven.  If you have too much gravy, just make sure to regulate it when pouring into the shell.

Place your other pie crust on top, pinch sides closed.  I cut four little slices in the middle of the top crust to let air in.  I also put my pie pan on a cookie sheet in case anything runs over.  If you pinch your sides well, nothing should.  Cook at 375 degrees for 30 minutes or until crust is golden.  

**Optional - brush crust with melted butter about 5 minutes before it's done cooking**