Green Eggs & Dirt

• 2 cups cooked, diced chicken or 1 lb boneless skinless chicken breast meat
• 2 peeled and sliced carrots
• 1/2 cup frozen green peas
• 2 stalks sliced celery
• 2 small red potatoes, cubed
• 1 3/4 cups chicken broth
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/4 teaspoon celery salt
• 2/3 cup milk
• 1 pie crust

1. Preheat oven to 375 degrees.
2. In a medium saucepan, heat the chicken broth to a low boil.  Add the carrots, potatoes, and celery (and raw chicken, if you’re not using already cooked chicken).  Simmer the veggies for about 15 minutes, until the potatoes are just tender.
3. Remove from heat and strain the veggies from the broth.  If you cooked chicken in the broth, remove it and cube it into bite-sized pieces.
4. In a seperate saucepan over medium heat, cook the chopped onions in the butter until they’re soft and translucent. Whisk in the flour, salt, pepper, thyme, garlic powder, and celery salt.
5. Next, slowly whisk in the chicken broth and milk.  Add in the chicken and veggies.  Simmer over medium-low heat until thick.
6. If you’re just making pot pie with a top crust, then pour the filling into a casserole dish.  Lay pie dough across the top.  If you’re using a full top and bottom pie crust, then pour the filling into the pie pan lined with dough and lay the top crust over the top, sealing the edges with a fork.  Cut a couple slits in the top with a knife, for ventilation.
7. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

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