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Easy Baked Chicken Pot Pie

16 oz. chicken broth (homemade or bought)
3 c. leftover cooked chicken
2 (16 oz.) cans peas and carrots
4 med. potatoes
1 c. chopped celery
½ c. chopped onion
1 can (8 oz.) sliced water chestnuts
1 can (10 oz.) cream of chicken soup
Flour as needed
2 pie crusts (Ready to Use)

Place broth in a large skillet, add potatoes cut into small chunks, celery, and onions. Cook until half done. Add chicken, water chestnuts and peas/carrots. Bring to a rolling boil. Make a roux (thickening) with flour, salt, pepper, and milk.) Stir into bubbling chicken mixture. Turn off heat and add the soup. Pour mixture into 2 deep dish pie plates. Top with one sheet pastry, each. Fold under at edges of plates or crimp if desired. Cut holes to vent. Let one cool, then cover well and freeze to give as a gift. Bake one at 350 degrees until golden brown, about 30 minutes. Let cool for 20 minutes. Serve with tossed salad of choice.

Barbara Warner
Strasburg




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