Chicken Pot Pie

Preheat oven to 400 F.

Boil potatoes in a pot of water until fork tender. This should take 10-20 minutes depending on the size of the dice but test with a fork to make sure they are tender. When done, drain off the water and set aside.

On medium heat, melt 4 tablespoons of butter in a Dutch oven, then add diced celery and onion. Saute until soft (this will take a few minutes.)

Then sprinkle 1/4 cup of flour over the celery and onion and stir to combine. Continue to cook for a couple more minutes, stirring constantly. Add two cups of chicken broth. Stir and cook until it starts to thicken. Add 1 cup of cream, the Bell’s all natural seasoning and salt and pepper to taste. Stir and cook until thickened (about 3 minutes.)

Remove from heat and stir in your cooked diced potatoes, 1/2 cup frozen peas and the 2 cups of diced cooked chicken.

Put one pie crust into your pie pan. Spread mixture into your pie crust, then top with the other crust. Poke some holes in the top crust to let out steam and bake for 30 minutes until golden brown.