Chicken Pot Pie

This is my favorite pot pie recipe. I like to use individual dishes so I can put everyone's favorite (no onions etc) in their pie, then poke holes in top of their initials.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 2  lbs chicken breasts, cut into 1 inch pieces
• 5  tablespoons butter
• 3  cups water
• 3  potatoes, peeled & cubed
• 3  carrots, peeled & cubed
• 1  onion, quartered
• 3⁄4 teaspoon tarragon
• 3⁄4 teaspoon Worcestershire sauce
• 1  tablespoon dried parsley
•  salt & pepper
• 1 (16 ounce) package  pilsbury refrigerated  pastry dough

Directions

1. Place 2 tbsp butter, chicken, veggies & seasonings in large pot, Cover with cold water and bring to a simmer. Continue to simmer till juices in chicken are clear & veggies tender, 10-15 minutes.
2. With slotted spoon, divide filling into separate bowls OR dump into a pie plate. Pour cooking juices into measuring cup to get 2 cups.
3. Put 3 tbsp of butter in hot, empty pot.
4. Add 1/3 c of flour and cook till bubbly.
5. Add in cooking liquid and bring to a simmer, cook until thickened.
6. Pour over veggies
7. Top with pastry dough pinching edges.
8. vent with holes and bake at 350 for 20 mins or until golden & bubbly.