Chicken Pot Pie

A thick chicken and vegetable soup in a pie crust

• 5 Tbsp butter
• 1 diced onion
• 1 cup carrots
• 1/2 cup celery
• 1/3 cup flour
• 1 3/4 cup chicken broth
• 1/2 cup milk
• 2 cups shredded chicken
• peas/frozen veggies
• salt and pepper, tabasco hot sauce
• 2 pie crusts

Saute mirepoix, cook in flour, add liquid and simmer until thick. Add chicken and peas. Let filling cool before putting into pie crust. Bake at 425ºF for 35-40 min.