Chicken Pot Pie

I haven't shared any recipes in a while. . . 

But, this week, after Ellie begged me to make chicken pot pie,

I figured this was deemed a "family favorite recipe!"

Classic Pot Pie

Crust: 1 package of refrigerated pie crusts or homemade ones for double-crust

(I role out store bought ones to fit a 9 x 13 inch pan....to feed our family!)

Heat oven to 425* and line the bottom of your pan with one of the crusts. Set aside

Filling: 2/3 c. butter

2/3 c. chopped onion

2/3 c. flour

1 tsp salt

1/2 tsp. pepper

2/3 c. celery, chopped

2/3 c. peas

3 c. chicken broth

1 1/3 c. milk

5-6 c. shredded, cooked chicken (I roast or boil chx. and then de-bone... or use leftovers!)

2 large carrots, chopped

2 large potatoes, chopped

Melt butter in saucepan over medium heat. Add onion and saute 2 minutes or so. 

Add flour, salt, and pepper. Stir until blended.

Gradually stir in broth and milk, cooking and stirring till bubbly and thickened.

Add chicken and veggies and mix well.

Remove from heat and spoon into crust-lined pan.

Top with second crust that has been rolled out to 9 x 13 size.

Seal sides and cut several slits in top crust.

Bake at 425* for 30-40 minutes or until crust is golden brown.

(may need to cover and cook for 15 or so more minutes...)

Serves 12.....(I like having left-overs. Also a great hospitality dish...)

If you are reading this Julianne B. and Kristin B.,

~ thanks for a winner!! ~