Angela's Chicken Pot Pie Recipe

Directions

Post a piece of paper on the bottom of a medium bowl, and beat together cream cheese and yeast. Cover bowl, and let sit overnight.

Preheat oven to 400 degrees F (200 degrees C).

Lightly grease a large baking sheet.

Place the chicken breast halves, along with the cream cheese mixture, on the baking sheet. Dust with salt and pepper.

Beat the whole milk and butter into the egg. Mix in sugar, salt, pepper, whole milk, egg and sugar. Stir together until thoroughly combined.

Pour mixture into the flour mixture, mixing just until. Fill a large grease- and flour-lined bowl with waxed paper. Pour mixture into the prepared baking sheet.

Bake covered at 400 degrees F (200 degrees C) for 1 hour, or until a toothpick inserted into the center of the pie comes out clean. Cool completely on wire rack.

Use a wooden spoon to spread cream cheese mixture over chicken breasts. Place bowl in a large resealable plastic bag, and seal bag tightly on top of chicken breasts. Plunge the bottoms of the breasts onto waxed paper, and seal. Peel the skin from the breast and let dry.

Mix together 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1/2 cup whole milk, 1/6 cup butter, 1 egg, 1 cup white sugar, vanilla and flour in a small bowl. Stir in 1/4 cup flour. Fold in the salt and ground nutmeg. Fill tin with chicken mixture. Place chicken breasts on waxed paper, and cut out strips to fit inside. Freeze until firm, about 1 1 hour.

Bring a large pot of water to a boil. Add chicken carcass and cook for 45 minutes, turning once. Reduce heat to medium-low.