The old standby...

I made pot pie tonight...and i wanted to post the recipe-we probably eat this meal more than any other. It makes a nice traditional pot pie with creamy gravy, lots of veggies and tender chicken. It also makes two 8x8 pans, so you get two meals in one cooking session. The pies freeze really well also. Here's the recipe which I originally got from my mother in law-
Betty's Pot Pie:

1 whole chicken
3 stalks of celery chopped
5 potatoes peeled and chopped
4-5 carrots peeled and chopped
1 cup frozen peas
1 stick of butter or margarine
2/3 cup flour
2 bullion cubes
1 cup milk
store bought pie crusts (comes in pkg of two)

Boil the chicken (unless you are using leftover chicken, which is also fine). Take it out of water and let cool. Boil potatoes, celery, peas and carrots in leftover chicken broth until tender. (time depends on how big/small you chopped the veggies...i like mine on the big side, so it takes about 20 minutes). While you are waiting, debone chicken. Drain vegetables reserving 3 1/2 cups of the broth in a separate container. In the pot that you cooked the chicken and vegetables, melt the butter over med. heat. Whisk in the flour until completly mixed in. Cook for one more minute. Add bullion cubes. Slowly add in the reserved chicken broth and milk whisking constantly. Add salt and pepper to taste. Arrange chicken and vegetables in two 8X8 baking pans, or one 9x13 pan. Pour the gravy on the top and cover with pie crusts. Cut a few slits in the crust to vent, and pinch down the edges. Bake at 400 for about 45 minutes, or until the top is nice and brown.