Chicken Pot Pie Worth Crowing About!

Cube about 1 pound chicken breasts
1 C carrots, sliced
1 C frozen peas
1/2 C clelery
Water to cover

Cook on stove top for about 15 minutes

Drain water after cooking on stove.

Sauce:
In a sauce pan, melt
1/3 C butter
Add and cook for 2 - 3 minutes
1/3 C chopped onion
Add and mix together
1/3 C flour
Add and bring to boil to thicken - stiring constantly
2/3 C milk
1 can chicken broth
1/4-1/2 t celery salt
1/4-1/2 t salt
1/2 t pepper

Crust: I suppose you could cheat and use a pre-made (insert shuddering here) crust.

2 heaping C flour.

Add 3/4 - 1 C Crisco - I won't use any other shortening.
1 t salt

Cut together with pastry cutter until crumbly.

Add about 3 - 4 T cold water and mix until it sticks together.
You may need to add a few more Tablespoons of water. You
want the mixture to just start sticking together.

Divide the dough in half. Place on floured surface.

Roll out 1/2 large enough to cover pie plate. Place in the pie dish.

Dump the veggie, chicken mix into the pie plate.

Pour the sauce over and place the top crust on. Crimp the edges.

Bake at 425° for about 25 minutes until crust is just turning brown.