Chicken Pot Pie

Ingredients:
Crust for 2 crust 9-inch pie
1 cup cubed carrots
1 cup cubed potatoes, skin on (1/4 inch cubes)
1 cup chopped celery
1 cup frozen peas
1/4 cup butter
1/2 cup diced onion
1/4 tsp pepper
2 cups cooked, cubed chicken (about 5 chicken tenders)
1 1/2 cups chicken broth
1 1/2 tsp dry mustard
1/2 tsp paprika
3/4 tsp salt

Cook carrots, potatoes, and celery in a steamer until just tender (can microwave or put in crockpot also). Pour hot water on peas to thaw. Set veggies aside. Melt butter and saute onions. Blend in 1/4 cup flour, and seasonings. Add broth, cooking and stirring until thickened. Stir vegetables and chicken into broth, then turn into pie shell. Top with crust and adjust for steam. Bake at 375 F for 40 minutes or until golden. If you add dill or other fresh herbs to the crust it really makes this dish elegane enough for entertaining. Serve with salad. (PS. I didn't add the fresh herbs this time). Enjoy!