Chicken Pot Pie

Who doesn't love a good pot pie? 

It's really so easy to do, and tastes MUCH better than the frozen ones. I used to use a recipe a friend gave me, but now I make one that is even quicker! I use premade pie crust and rotisserie chicken, and it really comes together in about 20 minutes, ready to bake for another 30 minutes.

This is also a perfect recipe to use up some of that leftover turkey...and any veggies. These freeze really well too!

Chicken Pot Pie

1 lb. chicken breasts, cooked and cubed ( I used rotisserie)

1 1/2 c. sliced carrots, boiled and drained

1/2 c. sliced celery

1/3 c. butter

1/3 c.onion, diced

1/3 c. flour

1/2 tsp. salt

1/4 tsp. pepper

1 3/4 c. chicken broth

2/3 c. milk

two 9" pie crusts

Cook the onion and celery in the butter until tender. Add the flour,salt and pepper and slowly stir in the broth and milk. Cook until thickened.

Put one pie crust into a pie tin. Add the chicken, then the carrots. Pour the thickened sauce on top of all. Put the second crust on top, seal edges well, and slit the crust in several places. Bake at 425 for 30 to 35 minutes, until crust is brown and golden. Cool 10 minutes before slicing.