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
Added 2019