*** Chicken Pot Pie (or Thanksgiving Leftover Pie)

• 1 lb rotisserie chicken, skin removed, cut into bite-sized cubes (or leftover Thanksgiving turkey)
• 1 cup frozen green peas
• 1 cup sliced carrots
• 1/2 cup celery
• 1/3 cup chopped onion
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp celery seeds
• 1/2 tsp poultry seasoning
• 1/2 tsp garlic powder
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 9-inch unbaked pie crusts

Preheat oven to 425.

Bake bottom pie crust for 5 minutes to prevent sogginess.

In a saucepan, combine carrots and celery and cover with enough chicken broth to cover and boil for 10 minutes. Then add peas and continue boiling for 5 minutes. Remove from heat. Reserving broth, use a slotted spoon to remove the veggies into a large bowl to be mixed with chicken pieces.

In a saucepan, over medium heat, cook onions in butter until translucent. Stir in flour and spices. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. Mix veggies, chicken, and gravy in a large bowl.

Place chicken mixture in bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Cut several small slits in the top to allow steam to escape.

Bake for 30-35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Makes 8 servings, 12 WW PointsPlus each.

To reheat, preheat oven to 300 F. Bake for 15 minutes. Then switch to broiler and broil for 3-5 minutes.