Use commercial pie crust or MAKE YOUR OWN
Brown chicken breasts skin side down 10 minutes in Dutch oven.
Remove chicken breasts, and drain liquid into container and set aside. And indeed pan, add 3 cup chicken broth, 1 bay leaf,
Remove skin from chicken breast, and place into broth.
Bring to a boil, then Lower heat and cook Until chicken registers 160°F – approx 20 min
Remove chicken to cool. After cooled, shred chicken.
Strain remaining broth.
Use oil removed from chicken Browning and create a roux using flour.
Add strain the broth SLOWLY back into roux
Add 4 tablespoons butter.
Mix half of the gravy in with the shredded chicken.
Pour into Pie crust, then add top crust. Make cute little edges, then poke holes in the top of the crust. Brush top of crust with one beaten egg. Bake at 4:50 420 minutes. Lower heat to 375 and cook for another 15 minutes.
