Perfect Pot Pie

Nothing goes better with cooler months like a Perfect Pot Pie. This recipe is a good combo of scratch made and store bought conveniences.

What You'll Need:
1 cup chopped onion
1 cup chopped celery (I don't participate in celery, but feel free if you want to ruin a perfectly delicious pot pie)
3 cloves of fresh garlic, minced
1 1/2 cups diced potatoes
1 (16 ounce) bag frozen mixed vegetables, thawed
1/2 cup butter
1/2 cup all-purpose flour
2 cups chicken broth
1 cup Milk or half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chopped cooked chicken (I like to use chicken breast that has been pounded to a uniform thickness, dredged in flour, and pan sautee in olive oil. However, you can prepare the bird any way you like. It's really good with left over chicken.)
2 refrigerated pie crusts

Let's Get Cookin':
Preheat oven to 400°.

Saute potato in butter for 5 minutes in a dutch oven. Add onion, garlic, celery (yuck) and thawed frozen vegetables. Saute for another 10 minutes. Add flour gradually to the sauteed mixture, stirring constantly for one minute.

Allow refrigerated pie crust to come to room temperature. Meanwhile, combine half-and-half (or milk) and chicken broth. Gradually stir into the vegetable mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Add chopped chicken, stirring well. Add additional salt and pepper to taste.

Spray nonstick spray into a 9 X 13 casserole. Place pie crust on the bottom of the pan to cover, cutting to fit. Pour chicken/vegetable mixture over the pie crust, then top with the remaining pie crust. Cut vents into the top crust.

Bake for 40 minutes or until crust is golden brown.