Mom's Chicken Pot Pie

Step 1

Add carrots and celery to a medium saucepan. Fill with water and bring to a boil over high heat. Reduce the heat to medium and simmer 8 minutes. Add in peas and continue simmering for another 2 minutes. Drain.

Step 2

Meanwhile, in another saucepan, melt butter over medium heat.  Saute the onion in the melted butter for about 5 minutes until softened. Add in the flour and stir until well combined. Whisk in chicken broth and cook over medium heat until thickened, about 5 minutes.

Step 3

Add the vegetable mixture to the sauce along with cooked, diced chicken. Season with salt and pepper.

Step 4

Preheat oven to 425 degrees Fahrenheit. Line a deep dish pie plate with the prepared bottom crust, letting it hang over the edge by 1/2-inch.

Step 5

Pour the pot pie filling onto the bottom crust. Cover with top crust and seal the edges. Using a sharp knife, slice several small slits in the top crust to allow the steam to escape while baking.

Step 6

Bake pie in a 425 degree oven for 30-35 minutes, until the top crust is golden brown. Allow to cool for 10 minutes before serving.