Chicken Pot Pie

1/4 cup butter (split)
2T flour
1 cup chicken broth, warmed
1/4 cup whipping cream or milk
1 large onion, coarsely chopped
2 carrots, sliced
2 celery sticks, coarsely chopped
2 med potatoes, chopped, cooked
2 chicken breasts, cooked, chopped
1/2 cup peas (I used frozen)
2 Pillsbury pie crusts

Preheat oven to 375.

Melt 2T butter in a heavy pan, Whisk in the flour and cook until bubbling, whisking constantly. Add the warm stock and cook over medium heat, whisking, until the mixture boils. Cook for 2-3 min. more. Whisk in the cream or milk. Season with salt and pepper. Put to one side.

Heat the remaining butter in a large pan until foamy. Add the onions and carrots and cook until softened (~5min). Add the celery and cook for 5min more. Stir in the chicken, peas and potatoes.

Add the chicken mixture and sauce; then combine. Add salt and pepper if necessary.

Roll out one pie crust and line the bottom of a pan (I use a 9x13 or sometimes the one that is just smaller than that one). Add the chicken mixture. Roll out the other pie crust and lay on top of the chicken mixture. Seal the edges to the pan or bottom pie crust (if you can- you can't always with a 9x13 pan). Cut several vents in the top crust.

Bake until the top crust is browned, about 30 min.

This makes a lot; we eat it for days, but we like it.

(The original recipe calls for mushroom to be cooked with the celery, instead of potatoes. We hate mushrooms.)