Chicken Pot Pie

Clock 20  70


Meat from a cooked whole chicken, aprox 2lbs (You can also use cooked chicken breasts only for this recipe)
2 tablespoons butter
1 cup sliced carrots
cup frozen green peas
½ cup sliced celery
Creamy Filling
⅓ cup chopped onion
 cup butter

 cup all-purpose flour

½ teaspoon salt

¼ teaspoon black pepper

1 ¾ cups chicken bone broth

 cup milk
2 ready to bake pie crusts (or make your own from scratch)
Preheat oven to 425°
Heat butter over medium on a large saucepan until melted. Add carrots, peas and celery...sauté until celery and peas are soft. Add chicken and heat until carrots are soft and chicken is heated through. Set aside.
In a separate saucepan, heat 1/3 cup butter over medium heat until melted. Add onions and cook until translucent, about 5 minutes. Add flour, salt and pepper and stir to combine (being careful to not let the flour scorch). Slowly add bone broth and milk and let simmer about 10 minutes until mixture is thick. Stir often to prevent scorching. 
Form pie crust to the bottom of a 9" pie pan. Combine chicken/vegetable mixture with filling and then pour into pie crust. Top with second pie crust, pinch together edges and cut off any excess if needed. Cut slits or poke holes in top crust to allow for venting.
Cook pie until filling is bubbling and pie crust is golden brown, about 30-35 minutes.
Let cool about 10 minutes before cutting and serving.
**For a quick version, replace fresh vegetables with 16oz frozen mixed vegetables and creamy filling with one can cream of chicken soup.