Deep Dish Chicken Pot Pie Recipe

• 1 box Pillsbury all ready pie crusts
• 1 c. thin, sliced carrots
• 1 c. minced onion
• 1 c. peeled, cubed potatoes
• 1 c. frzn English peas (petite)
• 1/2 c. celery
• Water
• 3 c. minced, cooked chicken
• 1/4 c. plus 2 tbsp. butter
• 1/4 c. plus 2 tbsp. flour
• 2 c. chicken broth (strain and reserve from cooked chicken)
• 1 c. half & half or possibly heavy cream
• 1 teaspoon salt
• 1/2 teaspoon pepper

1. Let crusts reach room temperature.
2. Roll out one crust to 1/2 inch larger than 2 qt casserole.
3. Lay crust into dish and form ridge around edges; set aside.
4. Meanwhile, combine next 5 ingredients in a medium saucepan; add in water to cover.
5. Bring to a boil.
6. Cover; reduce heat and simmer 20 min or possibly till vegetables are tender.
7. Drain.
8. Heat butter in a heavy saucepan; blend in flour.
9. Cook over low heat till bubbly, stirring constantly.
10. Gradually add in broth and half & half or possibly cream; cook, stirring constantly, till thickened and bubbly.
11. Stir in salt and pepper.
12. Add in chicken and cooked vegetable mix.
13. Stir till well mixed.
14. Pour chicken mix into prepared pan.
15. Roll out other crust and lay on top of casserole.
16. Turn pastry edges under and press firmly to rim of casserole to seal.
17. Press around edges with tines of a fork.
18. Pierce holes in top of crust with fork to allow steam to escape.
19. Bake at 350 degrees for 40 min or possibly till crust is golden.
20. Yield: 6-8 servings.

thin, onion, potatoes, peas, celery, water, chicken, butter, flour, chicken broth, cream, salt, pepper

Taken from cookeatshare.com/recipes/deep-dish-chicken-pot-pie-37455 (may not work)