Chicken Pot Pie

Serves: 8-10

4 9" pie crusts

6Tbsp Butter
1/2 cup celery, chopped
1/2 cup onion, chopped
1 cup carrots, chopped
6 cups cooked, chopped chicken
1 cup peas
1 cup corn
1 cup green beans, cut in half
1/2-3/4 cup flour
4 1/2 cups chicken broth
1/4 cup half-and-half
Poultry seasoning
Salt
Pepper
Garlic powder
Bay leaves
Celery seeds

Preheat oven to 375 degrees.
Roll half of the pie crust into 2 rectangles, large enough to fit the 10x15 baking dish.
Prebake the bottom crust for 7-9 minutes.
In a medium sauce pan, melt the butter, add the celery, onion, and carrots and saute until they start to soften and the onions begin to turn translucent. Add the chicken and other vegetables then sprinkle flour over the mixture. Until everything is well coated.
Cook for about a minute, then add the broth. Add the other seasonings and cook until it starts to thicken. Add the half-and-half and let cook until it begins to thicken again.
Remove from heat.
Pour the filling in the baking dish. Cover with the other pie crust and poke a few holes in the top crust.
Place on a baking sheet covered with foil (to catch overflow).
Bake for 25-30 minutes or until golden brown.