Chicken Pot-Pie

This is one my favorite Gora style comfort foods.

Ingredients:

2 cans of Pillsbury crescent roll sheets or pie crusts
1 lb chicken breast, cut in small cubes
one large onion, diced same size as chicken
3 garlic cloves, minced
2-3 carrots, sliced, not too thin
2-3 celery stalks, sliced same size as carrots
about 4 tablespoons butter
about 4 tbsp all purpose flour
about 1cup chicken stock or vegetable stock
Parsley flakes
Italian seasonings
Crushed red pepper
salt and pepper to taste

Melt one tbsp butter and add a tbsp of oil. Saute onions for a minute then add minced garlic. Throw in the chicken cubes and cook till they are no longer pink. Add the carrots and celery and cook till tender but not too soft. Add salt and pepper and other seasonings to taste. Set aside.

In another pot melt the butter and add the flour. Cook for a minute or so until the mixture is smooth and thick. Slowly add the stock, stirring. Cook and stir until smooth. This will be the creamy gravy stuff inside the pie, so it should be a thick liquid, coating the meat and veggies, but not too runny. If it is too runny, add more flour. If it's too thick, add more stock. Add salt and pepper and seasonings to taste here as well.

Combine the chicken/veggie mixture and the gravy mixture. Unroll the crescents/pie crusts and lay one down into a lightly greased pie dish. I use a glass pyrex pie dish. After pressing lightly down into the dish, trim off extra from sides. Pour in the chicken/veggie/gravy mixture. It may seem like a lot of filling but the pie will need that much. Lay the second crescent sheet/pie crust over the filling and press down the sides so it sticks to the bottom layer of crust. You may brush the top with an egg wash for color if desired. Bake at 375 for about 30 minutes or until the crust is golden brown and cooked through.