Chicken Pot Pie

Chicken Pot Pie is one of the best comfort foods. And you don't have to feel that bad about eating it. After all, there are lots of veggies. And chicken is low fat. Right? Anyway, it's the only way Matt will eat peas. But it must have a little sprinkling of Tony Chachere's. Enjoy responsibly.

2 large potatoes, diced
1 tsp butter
1/2 small onion, chopped
2 carrots, peeled and sliced thin
1-2 ribs celery, chopped
salt and pepper
1 Tbsp flour

1 cup chicken broth (2 tsp chicken bouillon + 1 cup warm water)
1 cup peas
1/2 cup milk
1/4 cup light cream

2 cups cooked chicken, chopped (I use a rotisserie chicken)
2 prepared pastry crusts, unbaked

Boil the potatoes until just soft. In a large saucepan, melt butter. Heat to med-high and add celery and carrots for about 3 minutes.

Add the onions and continue cooking until carrots are brightly colored and just starting to soften. Stir frequently. If the veggies begin to stick to the pan, add a few spoonfuls of chicken bouillon.

Sprinkle flour over top. Stir until evenly blended.

Stir in seasonings, peas, remaining broth, and drained potatoes.

Add milk and cream, heating slowly and never allowing it to boil. Stir often, letting it thicken slowly.

Add chicken and stir well.

Roll out the pastry crust and place in a pie dish or round cake pan. Pour chicken mixture into pastry crust.

Cover with second pastry crust. Make a few slits in the top crust to allow for the release of steam.

Bake in preheated oven at 375 for 25-30 minutes or until golden brown. Let rest for 5-10 minutes before serving.

*Adapted from Kari's Savory Chicken Pot Pie at Bon Appétit!