Chicken Pot Pie

Ingredients:

2-3 cooked chicken breasts (Costco!)
3/4 cup homemade chicken stock
3/4 cup milk
3/4 cup Chardonnay wine
2 cloves crushed garlic
1/2 yellow onion
2 carrots
1 large potato
1 japanese eggplant (peeled)
1 zucchini
2 tsp salt
1/2 tsp black pepper
2 tablespoons cornstarch

Directions:

Dice all of the veggies and chicken into small cubes.

Put all of the ingredients (except the diced zucchini) in a large pot and simmer on MED-HIGH until the potatoes are soft and the sauce comes together. Stir occasionally ... cooking process should take about 15 min.

Once the veggies are cooked and the chicken has broken down into the sauce, add the zucchini. Taste the sauce and adjust seasonings.

Mix cornstarch with 1/4 cup water and then add to the boiling pot, stirring rapidly till the sauce thickens.

Pour mixture into a large baking dish and cover with Pillsbury Cresent dough. Bake at 350 degrees until the dough is puffy and brown.