Chicken Pot Pie

Pie Crust

1 (15 oz) package refrigerated pie crusts 

Or make your favorite pie crust recipe

Pot Pie Filling

2/3 cup butter

2/3 cup chopped onion

2/3 cup chopped celery

2/3 cup flour

3 ½ cups chicken broth

1 1/3 cup milk

4 cups chopped roasted chicken breast   (buy from your favorite store)

1 cup sliced carrots, cooked

½ cup frozen green peas, thawed

¾ tsp salt

¼ tsp pepper

¼ tsp poultry seasoning

¼ tsp hot sauce

Melt butter in a large saucepan over medium heat; add onion and celery, and saute until tender.

Add flour, stirring until blended; cook, stirring constantly, 2 minutes.  Stir in broth and milk, stirring constantly. Bring to a boil, stirring constantly, and cook 2 minutes.  Stir in chicken, sliced carrots, and remaining ingredients.  

Put filling in 13 x 9 pan.  Top with 2 round pie crusts.  Cut slits in pie crusts.

Bake at 400° for 30 to 40 minutes or until golden.  Let stand 15 minutes before serving. Yield: 8 servings