Recipe: Old Fashioned Chicken Potpie

SERVINGS: 8
TIME: Prep: 1-1/2 hours Bake: 40 min. + standing

Ingredients:
2 to 3 frozen boneless skinless chicken breast
water
1 onion, coarsely chopped
2-3 celery rib, cut into 3-4" lengths
20-30 baby carrots
1-1/2 teaspoons salt, divided
Pastry for double-crust pie (9 inches) (will share that recipe in a seperate post)
1/2 cup all-purpose flour
To Taste:
Garlic Pepper
Mrs. Dash Grillin' Seasoning Chicken

Directions: In a large kettle, bring the frozen chicken, water, onion, celery, and carrots to a boil. Reduce heat; cover and simmer for 60-90 minutes or until chicken is done and veggies tender. Remove chicken and vegetables from broth. Set aside until cool enough to handle. Meanwhile, line a 9-in. deep-dish pie plate with bottom pastry; trim even with edge of plate. Set aside. Dice chicken; Set aside. Chop the onion, celery and carrots to bite size pieces. Strain broth and skim fat; set broth aside. In a small bowl, combine the flour and seasonings. Add 1/2 cup broth; whisk until smooth. In a large saucepan, bring 3 cups of broth to a boil; whisk in the flour mixture. Cook and stir for 2 minutes or until thickened. Remove from the heat; add chicken and vegetables (WARNING! Maybe more then what will fit in crust ::smirk::). Pour into crust. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Cover edges loosely with foil. Bake at 400° for 40-45 minutes or until golden brown and filling is bubbly. Let stand for 15 minutes before cutting.