KATHY'S CHICKEN POT PIE

KATHY'S CHICKEN POT PIE image

Yield 6

Number Of Ingredients 13

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1 stalk celery, sliced
4 baby carrots, slivered
3 red potatoes, cubed
3/4 lb. boneless chicken breast, trimmed and cubed
2 T chopped onion
1/4 c canned peas
1 can mushroom pieces and stems
1/3 c butter
1/2 t salt
1/2 c flour
Fresh ground black pepper, to taste
2 c milk
1 rolled premade pie crust

Steps:

Place celery, potatoes and carrots in a medium saucepan, cover with water and boil 20 minutes. Sauté chicken and onions in a frying pan until the chicken is cooked through; set aside. In another saucepan, melt butter, then stir in flout, salt, and pepper. Add milk and stir constantly over low heat until thickened, the remove from heat. I a medium bowl, gently mix together the chicken, onions, vegetables, and drained mushrooms and peas. Mix in the sauce then pour mixture into 9x9 casserole dish. Cover with pie crust, trimming off the excess. Cook for 1 hour at 350 degrees.