Chicken Pie

Ingredients

Filling

• 1 medium onion, chopped
• 2 stalks celery, chopped
• 1 heaping tablespoon minced garlic
• � cup butter (or � cup with � cup olive oil)
• 4 chicken breasts cut in cubes
• � cup flour
• 1 tablespoon chicken base (or bouillon cubes)
• 2� cups water
• 4-5 medium potatoes
• 8 oz. carrots, sliced VERY THIN
• 1.5 pounds potatoes, cubed VERY SMALL
• small bag of peas (or 2 cups peas and 2 cups corn)
• 1 pie crust (see below)

Pie Crust

• 2 1/4 cups flour
• 1 tsp. salt
• 3/4 cup shortening
• 6-8 tbsp. cold water

Directions

Filling

1. In large dutch oven or pot on stovetop, saut� first four ingredients for about 5 minutes.
2. Add chicken; brown 'til cooked.
3. While still over medium high heat, whisk in flour, stir constantly for about 3 minutes (make a rue).
4. Remove from heat, add chicken base to water, and then stir broth into pot. Stir constantly with whisk.
5. Add potatoes, carrots, and peas and stir.
6. Pour in large casserole dish or 9 x 13� pan.
7. Roll out pie crust and place on top.
8. Slit crust, bake at 350 degrees for about 1 hour.

Crust

1. Stir ingredients together with a fork, adding water as necessary.
2. Roll out to fit the pan.
3. Place in pie pan along with pie filling.
4. Seal and vent top crust.