What'cha Cookin?

What'cha Cookin? Updated With Recipe

With the weather getting crisp and the leaves turning colors and falling to the ground there is no better time to make................Homemade Chicken Pot Pies!

This recipe is delicious and easy to make,

3 to 6 boneless Chicken Breasts (depending on how much chicken you want in the pot pie)

2 Boxes of Pilsbury Dough (in the refrigerated section) Or you can make your own.  2 boxes make 2 pies

1 1/2 sticks of unsalted butter 
2 cups sliced yellow onions (2 onions)
1/2 cup all-purpose flour
2 1/2 cups of Chicken Broth
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons heavy cream
1 1/2 cups large-diced potatoes (1/2 pound)  (optional)
2 1/2 Cups of Frozen Mixed Veggies (I use the one with corn because we love corn)  Pick out the green beans.

Cook Chicken Breast in oven until done. Cube the chicken. Melt the butter in a large pot over medium heat. Add the onions and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned. Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve and drain well.   Add the Cubed Chicken, potatoes, mixed vegetables to the sauce and mix well. Preheat the oven to 375 degrees F Fill your pie dish or individual bowls with the filling and lay the top crust on top and brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot. **NOTE** TO MAKE BEEF POT PIE JUST SUBSTITUTE EVERYTHING THAT IS USED FOR CHICKEN WITH BEEF.  YOU WILL NEED TO HAVE YOUR BEEF CUBED SMALL.

* My Husband just love these pot pies, he took the pleasure of taking pictures.