Chicken Pot Pie
2 C Cooked Chicken Meat, broken into 3/4 inch pieces
2 C Carrots, diced into 1/2 inch pieces
2 C Peas, frozen works fine
2 cans mushrooms (if using fresh saute before adding)
1/4 C bell pepper, chopped
1/2 C butter
2/3 C flour
1 tsp salt
2 C Chicken broth
2 C Milk
1 1/2 recipes Double crust pie dough
Cut all meat and vegetables and set aside
n large fry pan or dutch oven melt butter and add flour and salt, mix well. Add milk and broth and stir with a whisk until thickened and smooth. Add all meat, vegetables and mushrooms. Set aside.
Prepare pie crust and line 6-7 individual deep dish pie tins. Fill with vegetable mixture, make sure to use all the gravy. Top with remaining crust, trim and seal.
Bake at 350ºF for 45-50 minutes. Allow to cool a few minutes before serving.
The unbaked pies can be frozen for later use. Allow frozen pies to thaw a few hours or bake for 1 hour.