Just Winging It Chicken Pot Pie

Ingredients

Filling

• 1/4 cup butter or margarine
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 2 breasts or 6 chicken thighs, skinned and deboned cuts into cubes
• 1/2 cup all purpose flour
• 2 1/2 cups chicken broth
• 4-5 medium potatoes
• 2 carrots, sliced thin
• small bag of peas (or 2 cups peas and 2 cups corn)
• 1 pie crust (recipe below)

Pie Crust

• 2 1/4 cups all purpose flour
• 1 teaspoon salt
• 3/4 cup shortening
• 6-8 Tablespoons cold water

Directions

Pot Pie Filling

1. In large dutch oven, heat the margarine and saute the onion and celery until tender. Add chicken; and cook until done. While still over medium high heat, whisk in flour, stir constantly for about 3 minutes to make a rue. Remove from heat, and add broth. Stir constantly with whisk. Add potatoes, carrots, and peas and stir gently to combine. Transfer to the greased 9x13 inch casserole dish.
2. Roll out pie crust and place on top.
3. Slit crust, bake at 350 degrees for about 1 hour.

Pie Crust

1. Stir ingredients together with a fork, adding water as necessary.