Chicken Pot Pie

So I had never had chicken pot pie before. I decided that it might be interesting to try making and I'm glad I did. I enjoyed it, my son enjoyed it and my husband enjoyed it. I have adapted this recipe from a "vampire" cook book that I picked up called "Love at First Bite" the book is amazing and I can't wait to make more things from it! The name of the recipe in the book is "Chicken Vamp Pie". They call for mini pies to be made but I have no oven proof cups so I made a large one.

Ingredients:

1 package frozen or refrigerated pie dough
1/2 medium onion, diced
1 celery stalk
1 leek, diced *(white and light green parts only, discard dark green part)
2 carrots, peeled and diced
2 tablespoons butter
1/4 cup all-purpose flour
3 cups chicken broth
2 medium potato
2 cups cubed chicken
1/2 cup frozen peas
1/2 cup heavy cream
salt and pepper to taste

1) Preheat oven to 400 degrees Fahrenheit. Roll out pie dough and cover a pie dish bottom with one of the rolled out pie dough. Bake in preheated oven until pie crust is prepared.

2) Cook chicken. When chicken is done cooking cube up and set aside.

3) Saute onion, celery, leek, and carrots in butter until onion, celery and leek are translucent. Dust with flour; stir and cook for a few moments. Add chicken broth, then add potatoes and cubed chicken. Bring to a boil and simmer for 40 minutes or until vegetables are cooked and liquid is thickened.

4) Stir in frozen peas and cream and remove from heat. Season with salt and pepper. Pour into the prepared pie crust, top with un-baked pie crust and bake in oven for 20-30 minutes or until pie crust is done.