Chicken pot pie

This is the best! It is one of Jake's favorite meals. Good luck!

Boil:
1 Chicken breast
1 cup sliced carrots
1/2 cup sliced celery
1 small potatoe cubed
3/4 c frozen peas

Boil until chicken is cooked through and vegtables are tender.

While veggies are boiling- line a pie pan with premade pie crust. Press down well and get all air bubbles out. Poke crust with a fork to ensure no large bubble form during cooking. You don't need to trim the excess yet.

 Once veggies and chicken are done strain out all liquid. Cube chicken breast and then pour all chicken and veggies in bottom of pie shell.
In separate pan:
Melt 1/3 c butter
Add 1/3 c chopped onion
Cook until onion is soft.
Add:
1/3 c flour
1/2 tsp salt
1/4 tsp pepper
Stir well. Mixture will be thick.
Add:
1 can chicken broth
1/2 c milk
whisk together. Let simmer 10 minutes. Mixture should still be soupy. Pour over veggies and chicken in pie shell. You do not need to use all the liquid. Just fill until you can see the vegtable are covered. Don't let the liquid over flow.
Place top pie shell on top. Trim the edges and pinch together. Pinch them well so it won't boil out while baking. Cut slits in top.

Bake at 425 for 30-35 minutes until top is golden brown.

AMAZING!!!