Ingredients
3 bone-in, skinless chicken breast halves
0.25 tsp garlic powder
Salt and pepper, to taste
3 potatoes
2 tbsp vegetable oil
1 yellow onion
3 stalks celery
2 cups frozen mixed vegetables
2 tbsp all-purpose flour
1 can (14.5 oz) chicken broth
1 (9-inch) frozen prepared pie crust, thawed
Directions
Step 1
Place the chicken breasts in a pot, cover with water, and add garlic powder, salt, and pepper. Bring to a boil, then cover and let cool.
Step 2
In a large pot, boil the potatoes in salted water until almost fork-tender. Drain and set aside.
Step 3
Preheat the oven to 175°C (350°F).
Step 4
In a large skillet, heat the oil over medium heat. Sauté the onion and celery for 5-8 minutes. Add the frozen vegetables and cook for 5 minutes. Stir in the flour and cook for about 30 seconds. Add the chicken broth and bring to a boil. Cook until thickened, then add the potatoes.
Step 5
Remove the cooled chicken from the pot, discard the bones, and cut the meat into bite-sized pieces. Add the meat to the vegetable mixture and season with salt and pepper.
Step 6
Press one pie pastry into a pie pan. Pour in the chicken and vegetable mixture, then cover with the remaining pie pastry. Crimp the edges together.
Step 7
Bake in the preheated oven until the pie shell is cooked and golden brown, about 45 minutes.