Country Chicken Pot Pie (makes 2)
1 c chopped onions
1 c chopped celery
1 c chopped carrots
1/3 c butter, melted
1/2 c flour
2 c chicken broth
1 c half & half or evaporated milk
4 c chopped, cooked chicken
1 c frozen peas, thawed
1 1/2 tsp salt
1/4 tsp pepper
4 pie crusts (folded Pillsbury pie crusts)
Preheat oven to 375*.
Saute 1st 3 ingred in butter in a large skillet over medium heat until tender. Add flour; stir til smooth. Cook 1 minute, stirring constantly. Add chicken broth and half&half or evaporated milk. Cook, stirring constantly until thinkened and bubbly. Stir in chicken, peas, salt and pepper.
while the filling is cooling, assemble bottom crusts - do not bake and do not flute/crimp edges yet. Divide filling in half and put in bottom crusts. Assemble top crusts. Pinch the edges of the 2 crusts together and then flute or crimp. Make slits in top crust for steam to escape.
Bake uncovered for 30 min. Then bake covered with foil 30 more minutes. Let rest 10 min before serving.
Note: If you want to eat one and freeze the other, put the filling for one in a ziploc bag and freeze, getting as much air out as possible. Just defrost in the microware and assemble, baking as above. Freeze the crusts too!