Tracy's Chicken Pot Pie

This one-pot-meal is from my sweet friend, Tracy. She first made this for us when we visited their house when we came home from Korea. It was so good, savory, hearty, and amazing, that I begged for the recipe and have since made it several times. I made it about a month ago with full intentions to post it here, but forgot to put in the vegetables till it had already been in the oven for a couple of minutes. I was able to peel the crust off, stir in the veggies, piece the crust back on and it came out ok; still delicious, but certainly not pretty! So, here is the recipe along with pictures. Perfect for a blustery, wintery day (like we are having here!).

This recipe is for a 9X13 dish, but is easily halved. In fact, I just made it last night for our family and another and made two 8X8 dishes.

What you need
Pie crust: if you make your own, make a double crust; if you buy the refrigerated kind, you'll need 3. Like Tracy says, if you do this, don't look at the calorie/fat information!
Cooked chicken. We both like to use an entire rotisserie chicken, but you could easily boil or roast your own. You'll need about 3 cups of cooked chicken if you make your own.
2 celery stalks, chopped
2 Tbs. olive oil
1 tsp thyme
2 cans (15 oz each) mixed vegetables, or 2 cups frozen
1 can cream of chicken soup
1/2-1 can cream of celery soup
1 can's worth of milk
salt and pepper
sage (I use a lot of sage b/c we love it, but use what you think your family will enjoy)
parsley (optional)

De-bone and chop your chicken. Sauté celery and thyme in olive oil. In a large bowl, combine all ingredients. Roll out pie crust and cover the bottom of your dish, up the sides. Pour chicken mixture into dish with crust.



Cover top with crust, seal the edges and cut slits in the top.

Bake at 425 degrees (475 degrees for high altitude, this is the only change in this recipe) for 30-40 minutes. You may want to check it at 20 minutes. The pie won't be done, but the edges might be getting too dark for your liking. If so, cover the edges with foil, leaving the top exposed.

I wish I had taken a picture of a scoop out on a plate, it's so pretty. Ah, well.

Man, Tracy! This is good!