Chicken Pot Pie

1 T Butter
1 T olive oil
½ c onion, diced
½ c celery, diced
1 bay leaf
1 lb chicken breasts or tenders
chicken stock or bouillon *optional
1-2 c carrot, diced
1-2 c potatoes, diced
½ c frozen peas
4 T butter
4 T flour
salt & pepper

1. Sauté onion and celery for a few minutes in butter and olive oil, then add raw chicken breasts, s&p and lightly brown, turning once.
2. Add bay leaf and chicken stock (or water with bouillon) to cover and simmer gently until chicken is done (15-20 minutes, less for tenders). Remove chicken and let cool, then shred.
3. Add carrots and potatoes to pot and cook until tender. Remove bay leaf. *
4. In a separate saucepan melt butter and add flour, let bubble for a minute to remove raw flour taste then whisk in milk or chicken broth until smooth. Stir into pot until all is thickened. Taste and add extra chicken bouillon if needed. Can use more flour & butter in a 1:1 ratio until desired thickness. Soup will also thicken gradually on it’s own.
5. Add frozen peas, pearl onions (opt), and chicken. Gently keep heated until ready to serve.

I like to serve this in a bowl with fresh round pie pastry lids on top.

*Chicken Noodles: Do steps 1&2, adding more water and chicken bouillon. Add 1 pkg of frozen egg noodles (grandma’s brand, I think), stirring constantly. Simmer until noodles are tender, 20-30 minutes. Then add shredded chicken. Thicken w/ step 4 if desired. Serve over mashed potatoes.