Chicken Pot Pie

I found it!
The BEST Chicken Pot Pie Recipe.
I have tried a few recipes for Pot Pie, but this one is a keeper.
This is a recipe from my sweet friend Michelle. I did change it a little bit, and it turned out perfect.

Chicken Pot Pie
adapted from Michelle Y.

-1/3 cup butter
-1/4 cup chopped onion
-2 cups chopped carrots
-1 cup chopped celery
-1/3 cup flour
-1/2 tsp. salt
-1/4 tsp. pepper
-1 can chicken broth (OR 2 cups made Shirley J Chicken Bouillon )
-1 chicken bullion cube (OR 1 tsp of Shirley J Chicken Bouillon)
-2/3 cup milk
-3 cups cooked, cubed chicken (3-4 chicken breasts)
-2 cups frozen green beans
-2 cups frozen corn
-2 refrigerated Pillsbury pie crusts

1. Melt butter, add onion, carrots, and celery. Saute for about 5 minutes.

2. Mix in flour and slowly add broth, bullion, milk, and cook until thick.

2. Add salt and pepper, cooked chicken, and frozen veggies to the mixture, and pour into pie plate lined with one crust.

3. Place the second crust on top, pinch together the edges, slit the top to vent and wrap the edges in foil

4. Bake at 400 until golden brown....about 45-60 minutes.

5. Let sit for 10 -15 minutes before serving.

Enjoy!