Chicken Pot Pie

Prep time 25 minutes
Total time 1 hr 5 minutes

Ingredients
Crust

• 1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

• 1/3 cup butter or margarine
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 3/4 cups Progresso® chicken broth (from 32-oz carton) 1/2 cup milk 2 1/2 cups shredded cooked chicken or turkey 
• 2 cups your favorite vegetables (I like to use carrots, celery and a small potato.

Directions

1. Preheat oven to 425 degrees F
2. Place one of the crusts in the bottom of a pie pan and prick with a fork. I like to slightly bake the bottom crust before filling the pie so it isn't soggy. Just bake for 5-6 minutes at 425 degrees.
3. In a pot, combine the raw chicken, carrots, peas, celery. Add the carton of chicken broth to cover and boil for 15 minutes. Remove from heat, drain (reserving 1 3/4 cups chicken broth for filling) and set aside.
4. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and combine with the chicken, carrots, peas, and celery mixture. Here you can add more chicken broth if you like depending how runny you want your filling.
5. Place the chicken filling in bottom crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
6. Bake in the preheated oven for 25 to 30 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.