The Carolina Cuisine Network

Ingredients

• 2 Chicken Breasts or Thighs, boneless and skinless, cut into small pieces. Using boneless meat makes the prep and cooking quick and easy.
• 1 32-ounce Chicken Bone Both
• 22 ounces Cold Water, lfiltered
• 1/4 cup each Celery, Carrots, White Onions, chopped small. This is classic mirepoix. Add garlic if desired.
• P2 Tablespoons Butter
• 2 Tablespoons flour. Plain, all-purpose, or wheat flour all work fine.
• 1 teaspoon Olive Oil
• 1/8 teaspoon Dried Thyme
• Salt & Pepper to taste

Directions

1. Prepare the Veg: Use a stock pot with a heavy bottom and lid. On medium low heat, add butter and oil to the pot. When butter melts add veggies and cook until onions are translucent.
2. Add the Chicken: Put cut chicken pieces in with the veggies and stir together. Cook until chicken is turning golden on edges and vegetables have caramelized, stirring as needed.
3. Add Flour: Sprinkle the top of chicken mixture with all the flour and stir to combine. Allow mixture to heat up and get bubbly, stirring often to avoid scorching. The mixture should be pretty dry and pull away from the sides of the pot when stirred together. Cook on low a couple of minutes. This helps thicken the gravy slightly, so it sticks to the pastry better.
4. Make the gravy: Slowly add all the broth and water, stirring constantly to combine. If mixture starts to clump, use a whisk to incorporate liquid to flour and make chicken gravy. Allow to boil on medium heat and cover pot with the lid. Gravy will be thin. Lightly boil about 20 minutes. Add dried thyme.
5. Add Pastry Pieces: Slowly drop in thawed pieces of pastry and stir gently to prevent them from sticking together. Boil lightly 6 to 10 minutes. Try the gravy and add salt and black pepper as desired. Serve immediately and enjoy! Refrigerate leftovers and eat within 3 days.