Country Chicken Pot Pie (De'Etta's Blog)

1 c. chopped onions
1 c. chopped celery
1 c. chopped carrots
1/3 c. melted butter
1/2 c. flour (hard or soft works well)
2 c. chicken broth
1 c. half and half or cream
4 c. chopped, cooked chicken
1 c. frozen peas
1 1/2 tsp. salt
1/4 tsp. pepper
4 pie crusts

Preheat oven to 375*. Saute first 3 ingredients in butter over medium heat until tender. Add flour; stir until smooth. Cook 1 minute stirring constantly. Add chicken, broth and cream; cook, stirring constantly until thick and bubbly. Stir in chicken, veggies, salt and pepper.

While filling is cooling, assemble bottom crusts. Divide filling in 1/2 and put in crusts. Assemble top crusts. Pinch the edges of the two crusts together and flute or crimp. Make slits in top crusts.

Bake uncovered for 30 minutes, then bake covered with foil for 30 minutes. Let rest 10 minutes before serving.

NOTE~ If you don't need two pies, you can freeze the filling in a Ziploc bag. Defrost and assemble on the day you want it. I also sometimes get creative with this in a 9x13 pan and make ahead mashed potatoes on top with cheese. Heat and serve.