Natalie's Chicken Pot Pie

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 2 ready to bake pie crusts (usually found in the refridgerated section where you find pillsbury dough. the brand i used was meri)
• 2 cups frozen mixed vegetables
• 6 tablespoons butter
• 1 cup chopped onion
• 1/2 cup chopped celery
• 6 tablespoons flour
• 2 cups chicken stock
• 1 cup half-and-half
• 2 cups cooked chicken, bite sized chunks

Recipe

• 1 line the bottom of a 9x9 baking pan with one of the crusts and cook according to package. when finished, set oven to 400 degrees f.
• 2 in a large saute pan, melt the butter. add the onions and celery and saute for 2 minutes. season with salt and pepper.
• 3 stir in the flour and cook for about 3 to 4 minutes for a blond roux.
• 4 stir in the chicken stock and bring the liquid up to a boil. reduce to a simmer and continue to cook for 4 to 6 minutes, or until sauce starts to thicken.
• 5 stir in the half and half and continue to cook for 4 minutes.
• 6 stir in frozen vegetables and chicken. mix thoroughly.
• 7 pour the filling into the prepared pan. place the 2nd crust on top of the filling. carefully tuck the overlapping crust into the pan, forming a thick edge. crimp the edges. slice four holes in the center of the crust to allow steam to escape.
• 8 place the pan on a baking sheet and into the oven for 25-30 minutes or until the crust is golden brown.
• 9 remove from oven and cool for 5 minutes before serving.