Chicken pot pie

• 
• ⅓ cup
   butter
• 1 onion, diced
• 3 stalks celery, diced
• 3 large carrots, diced
• 1 cup
   milk
• 2 cups
   chicken broth
• ½ cup
   flour
• 1 rotisserie chicken, shredded
• 1 cup
   frozen peas
• 1 teaspoon
   salt
• ½ teaspoon
   pepper
• 4 refrigerated pie crusts

1. 
   
2. 1. In a deep skillet, melt the butter and cook celery, carrots, and onion until tender.  Pour in the flour, and mix in well.
3. 2. Stirring constantly, add in the milk and chicken broth a little at a time, alternating between the two. Bring to a boil and continue stirring until thickened.
4. 3. Add chicken, peas, salt, and pepper, and stir until combined. Remove from heat and cool.
5. 4. Roll out pie crust and place in bottom of pie pan. Add filling, then add chest on top.  Pinch together, then seal together with a fork. Cut 4 small slits in the middle of the crust.  Repeat for second pie.
6. 5. Cover each pot pie with foil and freeze for up to 2 months or bake immediately. 
7. 6. To bake from frozen, preheat oven to 400˚F (200˚C), and bake for 30 minutes with the foil on top. Remove the foil and bake for another 30 minutes or until golden brown.

* can also add potatoes: cook potatoes in boiling water until slightly tender to fork. Dice, then add in to filling