Chicken Pot Pie

• 3 chicken breasts
• 1 c. chicken broth
• 3 to 4 potatoes
• 3 to 4 carrots
• 1 onion
• 1/2 c. small green peas
• 1 stick butter
• 1 pkg. Pillsbury pie crust (in dairy case)
• 1 1/2 Tbsp. flour
• 1 1/4 c. half and half
• 2 tsp. Morton Nature's Seasons
• 2 ribs celery

1. Boil chicken until tender.
2. Cut meat into chunks.
3. Precook potatoes, onion, celery, peas and carrots until tender.
4. Drain. Add chicken broth and cream.
5. Cook over medium heat until mixture is thick enough to coat the back of a spoon.
6. Place one pie crust into the bottom of a deep dish pie pan.
7. Layer chicken and vegetables in the crust and top with sauce mixture.
8. Cover with second crust and make several slits in top of the crust.
9. Bake at 400u0b0 for 30 minutes or until golden brown.

chicken breasts, chicken broth, potatoes, carrots, onion, green peas, butter, pie crust, flour, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=386701 (may not work)