Chicken Pot Pie - Homemade

1 chicken breast

8 cups water (approx - reserve 2 cups)

3 large carrots, sliced

6 celery ribs, sliced

4 medium red potatoes, diced

1 cup frozen peas

1 cube butter

1/4 cup onion, diced

2 garlic cloves, minced

1/2 cup flour

1 cup cream or milk

Nature's Seasons spice

2 unbaked Pillsbury pie crust boxes (optional to create 2 open faced pot pies with 1 box) OR Homemade Crust.

Cook chicken in crock-pot on low for 4-5 hours, cube.

Preheat oven to 425°.

In a large pot, bring water to a boil.  Add carrots and celery.  Boil for 4 minutes.  Add potatoes and boil an additional 6 minutes.  Add peas and boil for 1 minute.  Remove from heat, drain but reserve 2 cups of water.

In another large pot, melt butter.  Add onion and garlic and saute until translucent.  Whisk in flour to create a roux.  Add cream and 2 cups of reserved water.  Whisk together over medium heat until thickened.  Add cooked vegetables, chicken and season generously with Nature's Seasons spice.

Unroll pie crusts and place in 2 pie pans.  Fill each pie with mixture evenly.  Optional: top with an additional pie crust, seal edges and cut away excess dough.  Make small slits in the top.

Bake each pie individually for 40 - 45 minutes or until golden brown (may want to cover edges with foil for last 10-15 minutes to prevent over-browning.

Home Made Chicken Pot Pie Crust:

1/2 lb. butter

4 oz. cream cheese

2 1/4 cup flour

1/2 tsp. salt

Blend ingredients with a pastry cutter.  Add 4 Tbsp. water.  Divide into two halves and roll out.  Place one in pie tin saving the other half for the top crust.