Chicken Pot Pie

This is a modified version that my sister-in-law, Karen Crager, gave me years ago. It’s still much loved on our table.

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2 chicken breasts, cooked in saucepan in enough water to cover; over low heat for about 30 minutes 

4 Tablespoons butter

4 Tablespoons flour

1 ⅓  cup of chicken broth, reserved from cooking chicken above

2 ribs celery, chopped

1 cup frozen carrot and peas

½ cup frozen corn

¾ teaspoon salt (or salty Louisiana seasoning like Tony C’s or Zatarain’s) 

Double pie crust, unbaked – may make your own or use Pillsbury pre-made from the refrigerated section of your grocery

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Chop chicken into bite-sized pieces, set aside. Melt butter in large skillet. Add celery and sauté till tender, about 5 minutes. Add flour and stir quickly to mix. Immediately add chicken broth and simmer until thickened. Add reserved chicken. Turn off heat and pull off hot surface. Add frozen veggies and stir in salt. (Mixture is best added to unbaked pie crust when at room temperature. This allows bottom crust to bake nicely.)

Roll out crust and line into 9″ pie pan. Add cooled mixture.  Cover with second crust. Fold top crust underneath edges of lower crust, then pinch together. Slit top of pot pie with four slits. 

Bake at 350 degrees F. for 40-60 minutes, until top crust is lightly browned. Let set out of oven for 15 minutes before slicing (this allows it to cool slightly and helps keeps all the filling from running out once you’ve sliced it.)