March - Chicken Pot Pie

Ingredients:
1 lb. chicken, cubed
1 c. sliced carrots
1 c. frozen green peas
1/2 c. sliced celery
1/3 c. butter
1/3 c. chopped onion
1/3 c. flour
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1 3/4 c. chicken broth
2/3 c. milk
2 (9 in.) unbaked pie crusts (I used a deep dish crust for the bottom.)

Directions:
1) Preheat oven to 425.
2) Combine chicken, carrots, peas, and celery.  Add water to cover them in saucepan, and boil 15 min.  Remove from heat.  Drain.  Set aside in different bowl.
3)  In sauce pan over med. heat, cook onions in butter until soft and translucent.  Stir in flour, salt, pepper, and garlic powder.  (I also added some chili powder.) Slowly stir in chicken broth and milk.  Simmer over med-low heat until thick.  Remove from heat.  Set aside.
4)  Place chicken mixture in bottom of pie crust.  Pour hot liquid mixture (gravy) over.  Cover with top crust, seal edges, and cut away extra dough.  Slit the top multiple times.  If desired, wrap just the edges with tin foil so they don't burn.
5)  Bake 30-35 min. until pastry is golden brown, and filling is bubbly.  Cool for 10 min. before serving.  My favorite part:  Eat!