This was delicious using left over shredded crockpot chicken
A day ahead: cook 2 chicken breasts with seasonings ( I used McCormick Grill Mates Montreal Chicken) and a little water in crockpot on high 3 hours then turned to low 3 hours or so. Chicken should be very tender and fall apart.
Chicken Pot Pie
1 cup sliced carrots,
1 cup frozen peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp celery salt
1 3/4 cups chicken broth
2/3 cup milk
1 unbaked pie crust
Prepare pie crust: 2/3 cup lard or shortening, 2 cups flour, 1 tsp salt, 5-6 TBS cold water
Mix shortening and salt, then cut in the flour using 2 knives until flour looks like small peas.
Mix in cold water just enough until dough can be shaped. Roll out and set aside.
Cook carrots, sliced celery, and frozen peas in saucepan with enough water to cover. Simmer about 15 minutes until tender.
Saute onions in butter until clear. Stir in flour, salt, pepper, celery seed. Slowly stir in chicken broth and milk. (I didn't have any chicken broth so I used the vegetable broth from the cooked carrots/peas/celery) Simmer on med low heat until thick. Add chicken and cooked veggies.
Transfer to casserole dish. cover with pie crust. Make slits in crust to allow steam to vent.
Bake at 425 for 30 minutes until golden brown -may need to cover crust the last 10 minutes to keep from getting too dark.
