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1
Prepare the pie crust according to the package directions.
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2
Divide it into 4 equal portions, cover with plastic wrap and refrigerate Preheat the oven to 350 degrees F.
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3
Put the chicken breast in a medium pot and cover with 5 cups of water.
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4
Bring to a boil over medium heat and add salt, to taste.
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5
(Reserve the legs and thighs for the Round 2 Recipe Chicken Cacciatore.)
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6
Simmer until the chicken is completely cooked through, skimming any fat that rises to the surface, about 20 minutes.
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7
Remove chicken, to a cutting board and when cool enough to handle remove the meat and dice into 1/2-inch cubes.
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8
Reserve the broth the chicken was cooked in.
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9
(Set aside 1/2 cup for Round 2 Recipe Chicken Cacciatore.)
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10
In a medium pot heat the canola oil over medium heat.
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11
Add the onions, celery, carrots, salt and pepper, to taste, and cook until the onions are translucent, about 5 minutes.
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12
Stir in the flour, poultry seasoning, and thyme and cook for 2 minutes, stirring constantly.
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13
Slowly pour in the reserved 4 1/2 cups of chicken broth, whisking to remove any lumps.
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14
Add the chicken and peas, bring to a boil, then remove from the heat.
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15
(Reserve 2 cups for Round 2 Recipe Chicken Noodle Casserole.)
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16
Divide the remaining mixture between 4 (14-ounce) ramekins.
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17
(Alternately, the pot pie can be made in 1 (9-inch) pie pan.)
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18
Roll out the 4 pieces of pie dough to 1/4-inch thick rounds.
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19
Brush the edges of the ramekins with milk.
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20
Cover each ramekin with a piece of dough and press around the edges to seal.
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21
Cut a steam vent in the top of each piece of dough and brush with milk.
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22
Arrange on a baking sheet and bake until the crust is golden brown and the filling is bubbling, about 40 to 45 minutes.
