Chicken Pot Pie

This is a great Sunday dinner. Trent takes the kids so I can concentrate... it takes some time but it's worth it! Haillie use to love Marie Calendar's Pot Pies (which we rarely bought, but she would ask for a lot), but now wants nothing to do with them... on her get to know you paper for church she even wrote this in as her favorite food...

1 whole chicken (I just boil 3 - 4 chicken breasts)
4 med carrots, peeled and chopped
4 cups celery, diced
1 med onion
1 cup water
4 cups chicken broth
2 chicken bouillon cubes
2 tsp. salt
1/2 tsp. pepper
1 Tbsp. parsley flakes
1/2 tsp. poultry seasoning
1 (12 oz) can evaporated milk
1 cup flour
1 cup corn
1 cup frozen peas
1 (9") uncooked pie shell or 8 - 10 personal pie shells ( it calls for 1 pie shell but i use 2 because we like a top on our pies)

Preheat oven to 350 degrees (I don't do this until the mixture has been in the refrigerator for a while). Debone chicken and cut into bite size pieces. Place carrots, celery and onion in pan with 1 cup water. Cook covered for 15 minutes, drain. In separate pan put 4 cups broth, bouillon cubes, salt, pepper, parsley, and poultry seasoning. Bring to a boil. Mix evaporated milk and flour; add to broth and heat until thick. Ad cooked veggies, corn, peas, and chicken. Refrigerate for 1 hour. Spoon into uncooked pie shells and cook for 45 mins.
I add 2 or 3 potatoes and it makes about 3 pies. I also add a pie crust to the top of the pot pie. It makes a great meal for when you are making dinner for a neighbor because it makes enough for your family too!
tip: always bake it on a cookie sheet... the juice runs over!