Chicken Pot Pie

Here is the good thing. This Chicken dish is not only fast, but you can top it with almost anything you like. Mashed Potatoes, Biscuits (home made or not), Savory Crumbles, Puff Pastry or just leave it like it is and serve it with Pasta or Rice. Or Bread. Or Potatoes. You get it...

30 Minutes Chicken Pot Pie

2 lbs   Chicken Meat (Thighs or Breast), skinned and deboned ½ cup Flour ½ cup Cream, half & half 3 cups Chicken Stock 1 cup Onion, medium diced, about 1/2 onion 1 cup Celery, medium diced, about 3 small stalks 1 cup Carrots, about 3 ½ cup frozen Peas 1 Bay Leaf Worcestershire Sauce ¼ cup White Wine Salt & Pepper 2 Tablespoons Vegetable or Olive oil In a large, heavy bottomed saute pan, heat the Olive Oil and add the chicken meat. Brown from all size until almost cooked. Add the cut up vegetables and stir until softened about 5 minutes. Add the flour to the pan and cook for about 3 - 5 minutes on medium heat. Add the liquids, peas and the bay leaf. Let cook over low heat until the mixture thickens and the chicken is cooked through about 10 minutes on low heat. Stir every now and then so it doesn't stick to the bottom. Taste with Salt, Pepper, Worcestershire Sauce (lots off)  and Wine.