Ingredients:
4-5 Cups chicken breasts, cooked and diced
1-2 stalks of celery, chopped
5-6 Cups potatoes, diced into bite-size chunks, boiled until soft and drained
3-4 Cups carrots, peeled, and sliced (1lb bag) boiled until soft and drained
2 cups frozen peas, cooked -optional
1/2 of a small onion, chopped
6 Tbs butter
6 Tbs flour
3-4 tsp salt-adjust to taste
2 tsp pepper
3 C milk
6 cups chicken broth (leftover from above cooked chicken or canned)
2 Tbs Chicken bouillon
1 tsp Worchestershire sauce -optional
2 boxes of pie crusts (4 total crusts) Makes 2 pot pies
Directions:
In a large pot, boil chicken breasts for 20 minutes. Drain and save the broth. Cool and cut into bite-size pieces. Place in an extra large bowl and set aside. Dice celery and onions and boil in small pot until soft. Carefully drain, and add to chopped chicken. Add cooked carrots, potatoes, and peas. Add salt and pepper and stir well and gently. Set aside.
In a large bowl, combine chicken broth and milk.
In a deep skillet, melt butter and add flour while stiring constantly with a wire whisk on med-high heat. As soon as it is combined, gradually begin stiring in liquid mixture about 1 cup at a time. As it begins to thicken, add more liquid and stir. Repeat until all of liquid is used. It takes some time. If it seems to be taking an extra long time to thicken, you may increase the heat a little bit or add a little flour to your liquid mixture. Stir constantly. As it is thickening, add the chicken bouillon and salt and pepper to taste. Add Worchestershire sauce. Once the gravy has thickened, remove from heat.
Add just enough gravy to the chicken mixture until just soupy. Reserve extra. Stir well and gently. Salt and pepper to taste. In 2 large glass pie plates, lay out one crust at the bottom of each. Fill with chicken mixture. Add a little more gravy to each. Cover with remaining pie crusts. Fold extra crust under and flute the edges. With a knife, slit the top 5-6 times. Cover edges of pie crust with tin foil to prevent burning. Place pies on a large cookie sheet and bake at 425 degrees for 35 min. Remove tin foil and brush with butter the last 15 minutes of baking time. Warm remaining gravy and serve with the hot pie.
