Top with pie crust	Chicken Pot Pie

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Chicken Pot Pie

Source: Enjoy Local

Yield: 4 servings

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Ingredients

• 4 8-oz skinless, boneless chicken breasts, cooked

• 2 celery sticks

• 1/2 onion

• 2 cups mixed veggies

• 2 cups cooked carrots

• Pillsbury pie crust

• 1/2 gal milk

• 2 tsp chicken base

• 1 pt half and half

• 1 stick butter

• 1 tsp black pepper

• 1/2 tsp granulated garlic

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Preparation

Dice chicken, celery, onion, carrots. Add mixed veggies.

In sauce pan, combine milk, half and half, black pepper, granulated garlic and chicken base. Bring to a boil. Add roux (equal parts oil and flour) to thicken. Add butter.

In a large, deep, casserole dish, pour or scoop filling into dish and top with pie crust. Place in pre-heated oven (350 degrees) and cook for 12 minutes.