Natalie's Chicken Pot Pie

• 2 ready to bake pie crusts (usually found in the refridgerated section where you find pillsbury dough. The brand I used was Meri)
• 2 cups frozen mixed vegetables
• 6 tablespoons butter
• 1 cup chopped onion
• 12 cup chopped celery
• 6 tablespoons flour
• 2 cups chicken stock
• 1 cup half-and-half
• 2 cups cooked chicken, bite sized chunks

1. Line the bottom of a 9x9 baking pan with one of the crusts and cook according to package.
2. When finished, set oven to 400 degrees F.
3. In a large saute pan, melt the butter.
4. Add the onions and celery and saute for 2 minutes.
5. Season with salt and pepper.
6. Stir in the flour and cook for about 3 to 4 minutes for a blond roux.
7. Stir in the chicken stock and bring the liquid up to a boil.
8. Reduce to a simmer and continue to cook for 4 to 6 minutes, or until sauce starts to thicken.
9. Stir in the half and half and continue to cook for 4 minutes.
10. Stir in frozen vegetables and chicken.
11. Mix thoroughly.
12. Pour the filling into the prepared pan.
13. Place the 2nd crust on top of the filling.
14. Carefully tuck the overlapping crust into the pan, forming a thick edge.
15. Crimp the edges.
16. Slice four holes in the center of the crust to allow steam to escape.
17. Place the pan on a baking sheet and into the oven for 25-30 minutes or until the crust is golden brown.
18. Remove from oven and cool for 5 minutes before serving.

ready, mixed vegetables, butter, onion, celery, flour, chicken stock, chicken

Taken from www.food.com/recipe/natalies-chicken-pot-pie-413706 (may not work)