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Chicken Pot Pie IX

1lb Cooked Chicken, Meat Only
2 1/2 C Veggies Of Your Choice (1 c carrots, 1 c peas, 1/2 c celery in original recipe)
1/3 C Butter
1/3 C Chopped Onion
1/3 C Flour
1/2 t Salt
1/4 t Pepper
1/4 t Celery Seed
2/3 C Milk
1 3/4 C Chicken Broth
4 oz Velveeta, Optional
Pie Crust or Crescent Rolls

Preheat oven to 425F

In a large pan warm chicken and 2 1/2 C Veggies. In another sauce pan saute onion in butter until tender. stir in flour, salt, pepper, and celery seed. Stir until butter is absorbed. Stir in Milk and chicken broth, a little at a time, and whisk until smooth. Optionally, stir in velveeta a little at a time until fully melted and combined.

Heat gravy mixture until just boiling and starting to thicken. Add gravy mixture to chicken and veggie mixture. Stir to combine.

I usually only put the pie crust/crescent rolls on top but you can also put it on the bottom of the lasagna pan if desired.

Place bottom crust down in lasagna pan if using it. You can optionally pat down crescent rolls. Pour in mixture. Top with pie crust/crescent rolls.

I highly recommend placing the lasagna pan on a cookie sheet while baking just in case it bubbles over.

Bake for 15-30 minutes, depending on how long it takes the crust to cook and become golden brown. Let sit for about 10 minutes before serving.

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