Chicken Pot Pie

 

Chicken Pot Pie (Lindsay)

Ingredients:

1/2 I cooked chicken, cubed or shredded

1 c. carrots, peeled and sliced (1 med whole carrot)

1/2 c. celery, finely sliced ( 1 stalk)

1/2 c. frozen green peas

1/3 c. chopped onion (1/2 small onion)

1/3 c. butter

1/3 c. flour

2 c. chicken broth

3/4 c. milk

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp celery salt

2 (9) refrigerated unbaked pie crusts

Directions:

Cook carrots, celery, and peas until tender in salted water. Remove from heat and drain.

While vegetables are cooking, melt butter in another saucepan. Add onions and cook until soft. 

Mix in flour and cook mixture for 1-2 minutes while stirring continuously. Slowly add broth followed by milk.

Stir frequently and simmer until slightly thickened.

Mix in salt, pepper, and celery salt, and remove from heat.

Press 1 pie crust into a greased pie pan. Place chicken and vegetables in the bottom of the pie crust and pour gravy on top. Cover with top crust and seal edges. 

Make several small slits in the top crust to allow steam to escape. 

Bake at 425 for 20 minutes. 

Place foil around edges and cook for another 20 minutes or until pie is brown and bubbling.