Chicken Pot Pie (with Pie Crust!)

Ingredients

• 4 tbsp butter
• 3 stalks celery (, finely chopped)
• 3 medium carrots (, peeled and finely chopped)
• 1 cup onion (, finely chopped)
• 1 cup all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 2 cups chopped cooked chicken ((or rotisserie chicken))
• 1 tsp salt
• 1/2 tsp pepper
• 2 refrigerated pie crust ((softened as directed on box))

Instructions

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Heat butter in a large skillet over medium-high heat.

3. 3

   Add celery, carrot and onion; cook, stirring often, 5 minutes or until tender.

4. 4

   Add flour and salt and pepper; stir until incorporated.

5. 5

   Slowly add in chicken broth and cream.

6. 6

   Cook 5 minutes, or until thickened, stirring frequently.

7. 7

   Stir in chicken.

8. 8

   Pour chicken mixture into a deep-dish pie crust.

9. 9

   Top with second pie crust, gently pressing the edges together.

10. 10

    Cut small holes with a knife or fork to vent.

11. 11

    Bake 30 minutes or until crust is lightly browned and filling is bubbly.

12. 12

    Cool 10 minutes before serving.