Chicken Pot Pie

Missy's Chicken Pot Pie

2 cups cooked, shredded chicken
1/2 an onion finely chopped
one stalk celery sliced thin
1 cup sliced carrots (boil for about two min)
1 cup frozen petite peas
1 can chicken broth
3/4 cup milk
1/2 cup flour
2 tbsp butter
2 pie crusts (I cheat and use store bought ones)
salt and pepper to taste

Melt butter in saucepan, add onions and celery and cook for about 5 min
Whisk together milk, flour, and chicken broth. Pour into saucepan
Cook on med heat for about 4-5 min (no need to boil it)
Lay out pie crust in pie pan and layer chicken, carrots, and peas in it.
Pour sauce mixture over the top, cover with 2nd pie crust
cook at 425 for 30 min ( I cover the edges with tin foil...you don't have to do this, my family just won't eat them if they are too crispy).
Let it sit for about 10-15 min before cutting into it.

This is one of my family's favorite recipes. We eat it about every two weeks around here :)