Chicken Pot Pie

Today was my day off and I got a lot accomplished. I cleaned all three of my bathrooms, dusted, vacuumed, and did a ton of laundry. When I finally sat down and the cleaning rush wore off, I started to feel not so good. I've been fighting a little cold for a couple weeks now and I think it's finally catching up with me. I had planned on making chicken pot pie for dinner tonight but wasn't sure if I was up to it. My husband offered to go and pick up something for dinner, but I finally mustered up the energy to get in the kitchen. I figured some warm chicken pot pie would help me feel better and also be good for leftovers this week. While I was cooking dinner, my husband did go to the store and get me some medicine and orange juice. Hopefully with a little chicken pot pie and medication in me, I'll be feeling better tomorrow. Thankfully, my chicken pot pie turned out better than the one I made a couple weeks ago.

Chicken Pot Pie

2 chicken breasts, cooked and cut into cubes
1 1/2 cups chicken stock (or broth)
1 cup water
1 cup milk, warmed
3 Tbsp butter
2-3 Tbsp flour
1/2 cup onion, chopped
1 cup carrots, chopped
1 large red potato, peeled and cut into cubes
1/2 cup celery, chopped
1 cup green beans- fresh, frozen, or canned
salt and pepper to taste

For the crust:
1 1/2 cups self rising flour
1 1/2 cups milk
3/4 cup butter, melted

Preheat oven to 375. In a large pot, add potatoes, onions, celery, carrots, green beans, broth and water. Let simmer for 7-10 min or until vegetables start to get tender. Add in butter and warm milk and stir. Add flour and whisk. Let simmer for a couple minutes until sauce starts to thicken. Add in chicken and salt and pepper to taste. Pour mixture into a baking dish. Prepare the crust by stirring flour, milk and butter together. Pour over the chicken and vegetable mixture. Bake for 35-45 min, until crust is golden brown and mixture is bubbly.