Pot Pie

• 2 cups diced chicken cooked &, or turkey
• 1 cup chicken broth
• 1 can cream of celery soup
• 3 cups vegetables celery, carrots, potatoes, peas, corn, green beans, etc.
• 1/3 cup chopped onion
• 2 tablespoons flour
• salt
• 1/2 teaspoon poultry seasoning
• 2 pie crusts Pillsbury ready-to-go
• butter oil

1. Cook onion and other vegetables in a small amount of butter and olive oil in large skillet (they don't have to be fully softened because they will finish cooking in the oven).
2. Add chicken then chicken broth. Add flour a little at a time until thick.
3. Add can of cream of celery soup and stir. Add seasoning. Turn off heat.
4. Put unbaked pie crust on the bottom of 8 x 13 dish (sprayed with Pam) and then empty pot pie mixture on top of pie crust. Top with second pie crust. Bake at 350 until crust is brown and contents are hot and bubbly. About 30 minutes.
5. NOTES: I use chicken or turkey and sometimes if everyone is there I use more than 2 cups like 3 - 3 1/2. Then I use almost 2 cups of chicken broth which makes you have to use a little more flour to thicken but just stir, stir stir. I put the pie crust on wax paper and roll it out more like a square to fit the pan but not too think. And sometimes I just put the crust in a big iron skillet and bake in that.

chicken, chicken broth, cream of celery soup, vegetables celery, onion, flour, salt, poultry seasoning, ready, butter oil

Taken from www.yummly.com/recipe/Pot-Pie-1515532 (may not work)