Recipe Chicken Pot Pie Recipe. Refrigerate for 30 minutes. Spoon the chicken filling into the crust.
In a large pot or dutch oven melt the butter and saute the onions over medium low heat for 10 to 15. Refrigerate for 30 minutes. In a large skillet heat butter over medium high heat.
Preheat oven to 425 degrees f 220 degrees c step 2 in a saucepan combine chicken carrots peas and celery.
Refrigerate for 30 minutes. Place lid on simmer gently on medium low for 15 minutes do not boil can make milk split. Heat oven to 425 f. 2 in 2 quart saucepan melt butter over medium heat.