Chicken Pot Pie

• 2 14 cups chicken stock
• 1 cup peas or 1 cup peas and pearl onions
• 2 cups chopped carrots
• 1 -2 cup chopped celery
• 6 tablespoons butter
• 6 tablespoons flour
• 1 cup cream (or milk)
• 2 cups cooked chicken, chopped
• 12 teaspoon dried chives
• 1 teaspoon dried parsley
• salt and pepper
• pie crusts or biscuit

1. Bring the stock to a simmer and add carrots.
2. Cook for 5 minutes.
3. Add the celery and peas and cook another 3 to 4 minutes.
4. Drain veggies, reserving broth.
5. Melt butter and sprinkle in the flour, using a whisk.
6. Cook over low heat 2-3 minutes, then slowly whisk in the reserved broth, stirring constantly.
7. Raise the heat a bit and bring to a simmer, stirring, and cook 4-5 minutes.
8. Add the cream and cook another 5 minutes to thicken.
9. Stir in the herbs and add the chicken and vegetables and mix.
10. Pour the creamed chicken into a 9x13 pan (or reserve half and freeze for another day like I did).
11. Top with a pie crust or biscuits, making sure to leave some vents.
12. Cook at 400 for 25-30 minutes.

chicken stock, peas, carrots, celery, butter, flour, cream, chicken, chives, parsley, salt, biscuit

Taken from www.food.com/recipe/chicken-pot-pie-156276 (may not work)