NITA'S CHICKEN PIE

This is the kind of day I love........getting into my kitchen, ignoring all of the other responsibilities involving housework, and cooking so much that it appears a natural disaster came right through.....That was today. Zucchini Bread and Homemade Pesto were two of the creations, but Nita's Chicken Pie was the main attraction. I have no idea who Nita is, I just know that the woman made a great chicken pie! Now, to make this really amazing, you need to get the full out yard bird, boil it with celery, onion, carrots, garlic, and plenty of salt and pepper, then use that broth and pulled chicken for the recipe. However, a rotisserie chicken and Kitchen Basics Chicken Stock do work well too. Today I improvised and used leftover grilled chicken, and then sauteed asparagus, red pepper, green onion, garlic and mushrooms, and used those for the veggies. It was delicious, and kicked it up a notch. A more elegant pot pie, you could say, but I do love just old plain and simple Nita's Chicken Pie! Enjoy!!!

NITA'S CHICKEN PIE

1 large fryer
1 cup whole milk
1 stick butter
3 heaping TBS flour
3 cups chicken broth
1 small package frozen peas and carrots thawed (I used mixed vegetables)
1/2 tsp pepper
salt to taste
Refrigerated pie crusts

Stew chicken until tender with seasonings added. Remove bones and dice meat. Melt butter in skillet, stir in flour and whisk. Add broth and milk. cook over medium heat, stirring constantly until medium sauce is made. Taste and add salt and pepper as needed. Mix together chicken, veggies and sauce. Put in a casserole. Cover with 2 pie crusts. I lattice mine. Bake at 350 about one hour until hot and bubbly. Serve with a salad and fruit or applesauce and rolls. Mmmmm