Deep Dish Chicken Pot Pie

I was looking through my old recipe book awhile ago and found this one. It was fun to try, and good to eat.

2 cups cooked chicken or turkey
2 large carrots, diced
4 stalks celery, sliced
1 large onion, chopped
2 cups potatoes, chopped
2 cans chicken broth
2 cups half-and-half
2/3 cup flour
1 cup frozen peas
double recipe of pie crust (or just buy two)

Cook carrots, celery, onion, and chicken broth in skillet about 10 minutes. Veggies should be crisp. Remove from pan to a bowl with slotted spoon. Add second can of broth to skillet to make ‘gravy’. Mix flour with half-and-half in shaker. Add to pan (or try mixing flour with the broth; thicken, then add half-and-half).

Recipe suggests using a 12” square Corning Pan. I used a 9” round pie crust/pan. It was full, and I didn’t use all the gravy, but it worked, was easier, and was delicious.

Spread meat in pan, then veggies and frozen peas on top. Pour gravy in. May need to be careful if using 9” pie pan. Pour in by cupful. Put crust over pan. Crimp. Mix 1 egg yolk with 1 tsp. water. Brush over crust.

Bake at 425 for 45 minutes.

* I use fat free half-and-half. Or none at all, making a simple gravy. Either way is great.