Chicken Pot Pie With Fresh Veggies

The first time I cooked for this special man I wanted to be sure my Pot Pie had the best of everything. So, I want to share this easy recipe with the best filling ingredients I could find.

• Ready In: 1 hr 40 mins
• Serves: 8-10
• Yields: 2 deep dish pies

Ingredients

• 32  ounces  unsalted chicken stock
• 1  lb boneless skinless chicken (white or dark meat)
• 2  celery ribs, split lengthwise in two then chopped
• 1  cup sweet onion, chopped
• 1⁄2 cup butter
• 1⁄2 lb  baby carrots, cut into thirds
• 2  large potatoes, peeled and chopped into bite size pieces
• 2  ears  fresh  sweet corn, Cut off the cob
• 3⁄4 lb fresh green beans, ends removed and cut into bite size pieces
• 1  family sized can  cream of chicken soup
• 1 (14 ounce) jar  chicken gravy
• 1⁄2 teaspoon black pepper, to taste
• 4  ready-made pie crusts

Directions

1. Place the stock and chicken into a saucepan and bring to a light boil. Turn occasionally and cook chicken for about 15 minutes or until it is no longer pink.
2. In a large pot melt 1/2 of the stick of butter over low heat. Add the celery and onions, potatoes and carrots and cook on low heat, stirring often, for about 15 minutes. The veggies should only be crisp tender. Next add the fresh corn off the cob and the fresh green beans to the pot.
3. Add the remaining 1/2 stick of butter, cut into chunks, and cook for about 7 more minutes with the lid on.
4. Turn off the heat to the burner.
5. Add the family sized can of Cream of Chicken Soup and the jar of Chicken Gravy along with the pepper. Stir all until well mixed. Chop the chicken into small bites and stir into the vegetable mixture.
6. Line 2 deep-dish pie plates with pie crusts, fill each with 1/2 of this wonderful chicken and vegetable mixture. Then put a pie crust on top of each one.
7. Seal the edges with a nice crimp, slip the top of the crusts, (I usually make a cute design in mine). Brush the whole top crust with some egg white.
8. Using 3 inch pieces of aluminum foil, cover the edges so that they don't over-brown. Take these off during the last 15 minutes of baking.
9. Bake at 350 degrees for 1 hour to 1 hour and 15 minutes. Enjoy!