By Kansas Living

Ingredients

• 2 pie crusts, homemade or store-purchased
• ½ cup unsalted butter
• ½ yellow onion
• 4 ribs celery, sliced
• 3 carrots, chopped
• ½ cup all-purpose flour
• ¾ tsp. kosher salt
• ½ tsp. black pepper
• 2 cups chicken broth
• 1 cup whipping cream or whole milk
• 3 cups shredded cooked chicken
• 1 cup corn (frozen, canned, or freshly cut from the cob)
• ½ cup frozen peas

Instructions

Preheat oven to 375° F. In a large skillet, melt butter over medium heat, then add onion, celery and carrots, cooking until vegetables soften, approx. 12-15 minutes, stirring often. Stir in flour and cook for 2 minutes, whisking constantly; remove skillet from heat and whisk in cream and broth. When cream and broth are incorporated into the flour, return skillet to the burner and continue to cook until filling is bubbly and thickened; add chicken, corn and peas to filling and remove from heat.

Meanwhile, press one of the pie crusts into a 9-inch pie plate; when pot pie filling has cooled slightly, pour filling into the pie crust, then top with the second pie crust. Seal the pastry crust edges together and flute, as desired. Cut air vents in the top pie crust.

Bake pot pie, uncovered, on center rack of oven for 30-40 minutes, or until crust is nicely golden, covering pie with foil towards end of baking time, if crust begins to brown too quickly. Filling should be bubbly and hot throughout; let pot pie stand 5 minutes before serving.

Provided in partnership with From the Land of Kansas.