Chicken Pot Pie or Chicken Stew

Ingredients:

Pie crust Recipe  Click   C

2 Tablespoons butter
1-1 1/2 pounds chicken,chopped
1 clove garlic, chopped or crushed
1/2 teaspoon sage
1/2 teaspoon Thyme
1/2 teaspoon salt
Dash of pepper
1 Bay leaf
1 cup onion, chopped
2 stalks celery, chopped
1/3 cup baby carrots, chopped
1/2 cup frozen corn
1/2 cup frozen peas
4 cups chicken broth*
2 small potatoes, chopped
2 Tablespoons flour*
2 Tablespoons corn starch
1/2 cup sour cream



Directions:
Preheat oven to 400 degrees.

Pre Bake your bottom/side shell, (if you're using one) for 12-15 minutes.

Filling:
Heat the butter in a large skillet, add garlic then chicken.
Cook chicken for 3-5 minutes.
Season with sage, thyme, salt and pepper.
Add onion, celery, and carrots.
Cook for 3-4 minutes until onions seem tender. 
Reserve 1/2 cup of chicken broth and set aside.
Add chicken broth and bay leaf and bring to a rolling boil. 
Add frozen peas and corn and potatoes.
Let come to a boil again. 
Turn down heat and let simmer covered, for 19 minutes.
Stir flour and cornstartch into reserved chicken broth.
Add to pot and stir until it starts to  thicken.
Cook, stirring for 2-3 minutes.
Remove Bay leaf.
Remove from heat and stir in sour cream.

Fill baking dishes almost to the tops. Lay the cut out dough piece on top and seal. Make slits in the top for steam to escape.
Bake for 20-30 minutes or until the top is golden brown.

Cool 15 minutes before serving, and it will still be very hot!


For Stew:
Make filling as directed above, except do not add potatoes until the last 15 minutes and do not use cornstarch or flour thickening. Add all four cups of broth,  and simmer for 1-2 hours.  
Remove Bay leaf.
Turn off heat and stir in sour cream.