Chicken Pot Pie

Today is a very busy homework day filled with reading Wuthering Heights for my Victorian Lit. class.  Fortunately I have just enough time to whip up a quick chicken pot pie.  I hope you enjoy!

Chicken Pot Pie

In a crock pot put 4 cups of water and 2 full chicken breast cut in half, and 2 chicken bouillon cubes cook on high for 3 hours.  Cut chicken breasts into small pieces and add: 4 cut carrots, 2 celery, 1 small onion, 1 garlic cube, 1 potato cubed, ½ rutabaga, ¼ frozen corn, 1/2 cup Parisian cheese,  ½ teaspoon sage leaves pinched into small pieces with fingers, ½ thyme, salt and ¼ cup of flour.  Mix well so that all the four lumps are gone.  Cook on high for another hour.

Preheat oven to 375 F.

Pour pie filling into a pie crust and cover with a second crust, make sure there are slits in the top to let the steam out.

Bake for 50 to 60 minutes.  Let cook for 10 minutes and eat.