Sunday, December 1, 2013

Chicken Pot Pie

1 rotisserie chicken
1 can chicken broth
2 pie crusts
two celery stalks (sliced)
10 baby carrots (sliced)
1 stick butter
1/2 cup flour

1. Remove meat from chicken, cube. Place meat and carcass in slow cooker with can of broth on low for 6 hours.
2. Heat flour over medium heat. Add stick of butter, cook until golden brown. Using turkey baster, slowly add juice from crockpot to make medium thinkness gravy. Add salt and pepper to taste.
3. Combine gravy, meat, celery and carrots in medium bowl.
4. Put one pie crust on bottom of pie tin. Add gravy mixture. Cover with second pie crust. Slit for vents, brush with milk. Cook at 400 for 40 minutes.

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