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Preheat oven to 400°. Dice one small or 1/2 medium onion and two carrots. Try to keep the carrots no thicker than 1/4 inch.
If using fresh chicken, clean and cut two skinless boneless chicken breasts into 1/2 to 3/4 inch cubes. If you have one of those huge breasts, one will do. If using precooked chicken or turkey, skip to mixing the flour solution and saute the onion and proceed.
Use a large pan over medium-high heat with 2 teaspoons of oil. Add chicken and onion. Cook until onion is transparent—about 6-8 minutes.
While chicken cooks, mix 1/2 cup milk with 1/3 cup of flour and mix well either in a bowl with a whisk or a Tupperware shaker.
Pour the chicken into a bowl and set it aside. Leave as much of any liquid in the pan, and the onion doesn't matter if it stays with the liquid.
Add one 14 oz can chicken broth, 1/2 tsp salt, and 1/4 pepper. Bring to a boil over medium-high heat, then decrease to medium heat.
Slowly add the milk/flour mixture while continuously whisking. Continue to whisk until thickened, about 2-3 minutes. You may not want to use all the flour solution.
Stir the chicken and veggies into the gravy and simmer for 5 minutes while you get your pie crust ready if not done already.
Add the mixture to the pie crust and cover with a second crust.
Pinch and seal the edges together and cut multiple slits in the top crust.
Bake and after about 20 minutes protect the edge of the crust with aluminum foil to prevent burning.
Bake for about a total of 40 minutes until golden brown. Let sit for 5-10 minutes before serving.