Simply Chicken Pot Pie

Preheat oven to 375.

2 chicken breasts, bone-in, skin on
olive oil
salt
pepper

Place chicken breasts on a sheet pan sprayed with cooking spray. Drizzle olive oil over chicken breasts and sprinkle liberally with salt & pepper. Roast at 375 for 35-40 minutes, or until juices run clear. Set aside to cool. When cool enough to handle, remove skin, and pull meat from the bone, cut into bite-sized chunks.

1/2 onion, diced
3 stalks celery, diced
1 T butter

In a medium saucepan, saute onion & celery in the butter until softened. Remove from pan & set aside.

4 T (1/2 stick) butter
1/4 c. flour
2 c. milk
Bag of frozen mixed veggies

In same saucepan, melt the butter. Add in flour to make a roux. Add in milk, stirring until thickened. Add in mixed veggies, onion/celery mixture, and chicken. Mix well and remove from heat.

2 pie crusts (refrigerated or homemade)

Place 1 pie crust in bottom of a pie pan. Fill with chicken mixture. Top with remaining crust ~ carefully tuck in around the sides and crimp edges. Brush with cream and dust with salt and pepper. Cut slits on top to allow steam to escape.

Bake at 375 for an hour. If the top seems to be getting too brown, cover with foil. Serve with a salad and have jello for dessert. Yummy!