Chicken Pot Pie Bake

1 C. Milk

1 lb. Shredded chicken breast

2 C. Chicken broth

2 Carrots sliced

2 Tbsp. Flour

½ C. Celery chopped

2 Tbsp. Butter

1 Onion chopped

2 Pre-made pie crusts

1 C. Green peas

Salt and pepper to taste

Preheat the oven to 400 degrees, and grease a pie plate well.

Line the pie plate with one of the prepared crusts.

In a skillet over medium heat, melt the butter.

Add the onions, carrots and celery to the skillet, and saute until softened.

Stir in the flour, and saute for 1-2 minutes, stirring often.

Slowly stir in the chicken broth and milk, and whisk to combine well.

Mix in the green peas, chicken and salt and pepper to taste.

Simmer until the sauce has thickened.

Pour the mixture into the prepared pie crust in the pie plate.

Top with the remaining crust, and crimp the edges of the two crusts together at the top of the pie plate.

You can brush the top of the crust with a beaten egg for a golden brown color when baking if desired.

Bake for 25-35 minutes, or until golden brown and cooked through.

Let rest for 10 minutes before serving.