Chicken Pot Pie and Rice

Chicken Pot Pie & Rice

3 Chicken Breasts

1 Tablespoon of Olive Oil

1 Tablespoon of Butter

2 teaspoons of Thyme

3 Carrots, skinned and chopped

3 Celery Stalks, chopped

1/2 Cup of Flour

1/2 of medium Onion, chopped

2 Cups of Milk

2 Cups of Water

2 Chicken Bouillon

1 can of Sweet Peas, drained

Salt and Pepper to taste

1 Bay Leaf

Rice

Add oil and butter to a dutch oven on medium heat. Brown chicken breasts on both sides until golden. Remove chicken.  Chop chicken in 1 inch cubes. Add onions, celery, and carrots. Sauté for about 3 minutes, add a little of the milk and flour. Stir until there are no clumps, continue alternating between milk and flour and stirring until all is incorporated. Add water and chicken bouillons, stir. Add peas, bay leaf, thyme, salt, pepper, and chopped chicken. Stir for 1 minute to remove any clumps. Cover dutch oven and cook for 30 minutes at 350 degrees. Serve over rice.