Homemade Chicken Pot Pies

These are actually very easy and so good. Most of the time i use chicken i have already made during the week like from an oven roaster or chicken parts from another dinner. I just shred the left over chicken off the bone and put it in a container or zip lock bag until ready to use.

2 store bought pie crusts ( you can make your own )

• 1 1/2c cooked chicken shredded or cubbed
• 3/4 cup sliced carrots
• 3/4 cup frozen green peas
• 1/3 cup celery diced 
• 1 c potatoes cubed 
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 tsp rosemary 
• 1/2 tsp thyme
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 
  
• 1. Preheat oven to 425 degrees F (220 degrees C.)
  2. In a saucepan, combine, potatoes, carrots, peas, and celery. Add water to cover and boil for 10 minutes. Remove from heat, drain , add chicken, and set aside. 
  3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, rosemary, thyme,slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. put it on a cookie sheet in case it spills over while cooking.
  5. Bake in the preheated oven for 30 to 35 minutes, or until crust is golden brown and filling is bubbly. Cool for 10 minutes before serving.