Dawnas Chicken Pot Pie

• 2 whole Refrigerated Pie Crusts
• 13 cups Butter
• 13 cups Onion, Chopped
• 1/2 teaspoons Salt
• 1/4 teaspoons Thyme, Dried
• 1/4 teaspoons Pepper
• 1/4 teaspoons Basil, Dried
• 13 cups Flour
• 1- 1/2 cup Chicken Broth
• 23 cups Milk
• 3 cups Chicken, Cooked And Shredded
• 1 can (15 Oz. Size) Potatoes
• 1 can (14 1/2 Oz. Size) Carrots
• 2 stalks Celery, Chopped

1. Preheat the oven to 425 degrees F.
2. Set out pie crusts to warm to room temperature.
3. When warm, line pie pan with 1 crust, leaving the other for the top.
4. Melt the butter, and add onion, cooking for 2 minutes.
5. Add spices and flour, stirring well.
6. Gradually add broth and milk.
7. Stir and cook until bubbly and thick, approximately 3-5 minutes.
8. Add chicken, potatoes, and carrots and stir.
9. Add in celery, and spoon mixture into crust-lined pan.
10. Seal with top crust and cut slits on top.
11. Bake for 40-45 minutes.
12. Let stand for 5 minutes.
13. Enjoy!

butter, onion, salt, thyme, pepper, basil, flour, chicken broth, milk, chicken, potatoes, carrots, stalks celery

Taken from tastykitchen.com/recipes/main-courses/dawnae28099s-chicken-pot-pie/ (may not work)