Chicken Pot Pie

Not sure where I even got this recipe, but it is now a family favorite and my go-to recipe for when I need to take in dinner to someone. It's EASY!! And it tastes so good for being semi-homemade.

You will need:
1 cup pre-cooked, diced chicken
1 cup frozen mixed vegetables
1 1/2 cup frozen hashbrowns
(I like using the southern style, but shredded will work also)
1/3 cup chopped onion
1/3 cup butter
1/3 cup white flour
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp celery seed
1 3/4 cup chicken broth
2/3 cup milk
2 9" pie crust
(I buy the Wal-Mart brand pre rolled crust that come 2 per pkg for about $1.50 Saves time and it tastes homemade. )

Preheat oven to 425 degrees. In a saucepan, over medium heat, cook onions in butter till soft and translucent. Stir in flour, salt, pepper and celery seed. Slowly stir in chicken broth and milk.
(I use this Chicken Base that I get at CostCo. It stores well in the refrigerator and is inexpensive.)

Simmer everything over medium heat until thickened. Remove from heat and set aside.

Put one of the pie crust into the pan. In a bowl, mix chicken, veggies and hash browns together.

Dump into pie pan.

Pour hot mixture over the chicken, veggies and hash browns. Spread evenly.

Put second pie crust on top and pinch edges together. Slit at least 4 holes on top. I use a fork to make decorations with.

Here is the fun part. If you want to, you can freeze this at this point! So often times when I make this, I make two pies at once...one to eat or give away, and then one to freeze and eat later on a busy night!

Bake for 30-35 minutes at 425 degrees if the pie is not frozen. If frozen, let the pie stand for one hour before baking, then bake at 425 degreees for 55-60 minutes or until center is bubbly through the slits. Cool 10-15 minutes before serving.
Serves 6-8 people