Chicken Pot Pie

• 4 lb. cooked and cubed chicken breast
• 2 ribs celery, chopped
• 1 medium onion
• 1 bay leaf
• 1 tsp. salt
• 1/2 c. butter
• 1/2 c. flour
• 1 (10 oz.) pkg. frozen peas, cooked
• 4 ribs celery, diced and cooked
• 1 (10 oz.) pkg. frozen baby carrots, cooked
• 1 3/4 c. potatoes, diced and cooked
• 1 egg
• 2 Tbsp. milk
• 2 prepared pie crusts

1. Preheat oven to 375u0b0.
2. Cook chicken with 2 ribs of celery, onion, bay leaf, salt and enough water to cover.
3. Cook until done. Remove chicken and strain stock.
4. Cut chicken into large pieces. Melt butter and stir in flour.
5. Add enough chicken stock, stirring constantly to desired consistency.
6. Divide chicken and cooked vegetables between 2 deep-dish pie plates.
7. Add sauce, lifting chicken and vegetables so sauce flows down.
8. Top each pie plate with a prepared pie crust or one from scratch.
9. Mix egg and milk and brush pastry with egg wash.
10. Puncture pastry with fork in several places to allow steam to escape.
11. Bake at 375u0b0 until crust is golden brown.
12. Serve piping hot.

chicken breast, celery, onion, bay leaf, salt, butter, flour, frozen peas, celery, frozen baby carrots, potatoes, egg, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=834343 (may not work)