Chicken Pot Pie

1 cup sliced carrots
1 cup potatoes diced to squares 2x as big as your sliced carrots
½ cup sliced onion (or ¼ cup dehydrated onion)
¼ cup sliced celery
¼ cup butter
2 cups cooked chicken, (toss with 1 Tbsp flour for thickening)
1 can cream of chicken soup
1 can chicken broth
1 cup canned green beans
1 box Pillsbury pie crust (you need 2 layers, bottom and top)

In a saucepan over medium heat, cook carrots, onions, potatoes, and celery in butter and broth till tender. Stir in chicken, soup, and greens. Spray pie pan and put in a double pie crust. Bake at 350^o for 45 min.

I like to take a square of foil, fold into quarters and cut a corner off so there’s a hole in the center, then put over the pie so the crust doesn’t burn!!