Chicken Pot Pie

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The Little Kitchen

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Ingredients

6 Tbsp unsalted butter - I used Kerrygold

Salt and freshly ground black pepper to taste

1 cup chopped yellow onions - approx 2 small onions

1/2 cup chopped celery - approx 1 celery stalk

6 Tsbp all-purpose flour (I used unbleached)

2 cups chicken stock or canned chicken broth

1 cup half and half (or soy creamer)

1 cup peeled and diced red potatoes, cooked in boiling salted water until tender, 4 to 5 minutes & then drained (approx 1 large potato)

1 cup diced carrots, cooked in boiling salted water until tender, 4 to 5 minutes & then drained (approx 3 medium carrots)

1 cup sweet young peas, fresh or frozen

2 cups shredded cooked chicken, white and dark meat

2 Tbsp finely chopped fresh parsley leaves

2 pre-made pie crusts, room temperature

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