Homemade (sort of) Chicken Pot Pie

I'm never quite sure how many folks will be over on Sundays to watch football and have dinner, so I try and make something that can easily feed a crowd, but isn't too complicated. This week ... Homemade (sort of) Chicken Pot Pie.



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Ingredients:
3 split chicken breasts, bone in, skin on
1 potato, skinned & diced
2 carrots, diced
2 ribs celery, diced
2 cups chicken gravy
2 Pie Crusts

Roast Chicken
- Preheat oven to 375° F
- Place the chicken on a sheet pan and rub with olive oil, salt & pepper. Roast for 40 minutes. Set aside to cool.
- Once cool enough to handle, remove meat and discard skin. Shred or cut chicken into bite size pieces.

Prepare Vegetables
- Peel and dice potato, carrots, & celery.
- Blanch in salted boiling water for 5 minutes. Remove and set aside.

Assemble Pie & Bake
- Preheat oven to 425° F.
- Combine chicken, potatoes, carrots, & celery.
- Spray deep pie pan with non-stick spray and add lower crust.
- Spoon chicken mixture into crust-lined pan and top with gravy.



- Top with second crust; seal edge and flute. Cut slits in top crust.



- Bake 30 to 40 minutes or until crust is golden brown. (During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent crust from burning.)
- Let stand 5 minutes before serving.