Pea Pot Pie

Pea Pot Pie

Monette's Pie Crust
            and
1 C diced, sauteed onions
1 C diced, cooked carrots
1 C frozen peas, thawed
1 C frozen corn (petite, white), thawed
2 C diced, cooked potatoes
3 C cooked, diced chicken
2 T butter
2 T flour
2 t chicken bouillon granules
2 C milk

Prepare vegetables and place in a large bowl or pot.  Melt butter in saucepan and whisk in flour.  Cook for 1 minutes.  Add bouillon granules and milk (or half and half if you like it really creamy), cook over medium heat until thickened and bubbly.  Pour over vegetables and stir to mix sauce in.  Place in a 9 x 13 pan or other casserole dish that can fit all the vegetables.  Roll out pie crust recipe and top pan. Cutting vents for steam.  Bake at 350 for 20 minutes or until crust is golden.

**My kids love this, and it's called Pea Pot Pie because that is what Grayson called it when he was 2 and it stuck.  They always wish there was more crust, but I'm trying to keep it a bit healthy and the crust is the unhealthy part.  You can take out or add any vegetables you like, keeping the quantity around 8-9 C before the sauce goes in.
**I have only made it when the filling is warm, so there isn't much cooking or warming up of the inside, just the crust.  So if you prepare it before hand, take that into consideration when calculating your bake time.
**When I cook the vegetables, I use one pot.  I saute the onions and take them out.  Fill it with hot water and add the potatoes and carrots (that are cut to similar size), when they are close to done, I throw in the peas and corn.  After a minute I pour the whole pot into a strainer, then return the vegetables to the pot and add the chicken.
**I've never decorate it the same, I used a heart cookie cutter around valentines and layered the hearts, I've cut out an "M" for Magleby and a lot of other fun things.  Be creative for your family!