My Chicken Pot Pie

• 1 box Pillsbury rolled pie crusts (for one 2 crust pie)
• 4 potatoes peeled and chopped
• 2 Carrots peeled and chopped
• 2 slices Onion chopped
• 2 cups Roasted chicken cut up
• 1 clove Garlic minced
• 2 stalks celery and celery leaves chopped
• 2 tablespoons Butter
• 1/2 each teaspoon Herbs (sage, thyme, herbs de provence, rosemary, salt, pepper, celery salt)
• 1 cup Frozen Peas
• 1 cup Chicken broth
• 1 can Cream of Mushroom soup (or celery or chicken)

1. Peel and chop all vegetables. Saute all the "chopped vegetables" in the butter.
2. Add the herbs, salt and pepper and stir, cover and cook on low, stirring occasionally.
3. Add the Chicken and Peas, stir and continue cooking until carrots are tender.
4. Heat the cup of broth in microwave (I use water and bouillon).
5. Add the can of soup to the hot broth and mix well.
6. Add the broth mixture to the pan of chicken and veggies and stir well, cover and heat until bubbling.
7. Heat Oven to 350*
8. Place bottom pie crust evenly in a 10" pie plate (or 9"deep dish).
9. Pour the chicken/vegetable mixture into bottom pie crust.
10. Place Top pie crust evenly on top, pinching the top and bottom crusts together.
11. Use fork to gently push edge down all the way around crust (giving it a flat edge.
12. Prick top crust 4 or 5 times evenly around pie.
13. Place pie plate on a cookie sheet and place in heated oven.
14. Bake about 40 mins until top crust looks golden and done!

rolled pie crusts, potatoes, carrots, onion, chicken, garlic, stalks celery, butter, herbs, frozen peas, chicken broth, cream of mushroom soup

Taken from www.epicurious.com/recipes/member/views/my-chicken-pot-pie-571031ab94956b31172eb91a (may not work)