Dawna’s Chicken Pot Pie

Ingredients

• 2 whole Refrigerated Pie Crusts
• ⅓ cups Butter
• ⅓ cups Onion, Chopped
• ½ teaspoons Salt
• ¼ teaspoons Thyme, Dried
• ¼ teaspoons Pepper
• ¼ teaspoons Basil, Dried
• ⅓ cups Flour
• 1-½ cup Chicken Broth
• ⅔ cups Milk
• 3 cups Chicken, Cooked And Shredded
• 1 can (15 Oz. Size) Potatoes
• 1 can (14 1/2 Oz. Size) Carrots
• 2 stalks Celery, Chopped

Preparation Instructions

Preheat the oven to 425ºF.

Set out pie crusts to warm to room temperature. When warm, line pie pan with 1 crust, leaving the other for the top.

Melt the butter, and add onion, cooking for 2 minutes. Add spices and flour, stirring well.

Gradually add broth and milk. Stir and cook until bubbly and thick, approximately 3-5 minutes.

Add chicken, potatoes, and carrots and stir. Add in celery, and spoon mixture into crust-lined pan.

Seal with top crust and cut slits on top.

Bake for 40-45 minutes. Let stand for 5 minutes.

Enjoy!