Chicken Pot Pie

From the kitchen of Dawn Corbin
Recipe will make 2 Small 5" pans

1 Single crust pie Divided dough into 4 pieces
3 Tbsp. Margarine
2 Tbsp. Chopped Celery
2 Tbsp. Chopped onion
3 Tbsp. Flour 1¼ cup low sodium Chicken broth
4 Tbsp. Milk
½ tsp. low sodium bouillon
⅛ tsp. pepper
⅛ tsp. salt
1 Cup Chicken pieces cut small
1 cup mixed vegetables (thawed in microwave)

Preheat oven to 425 ° F.
Prepare crust, set aside.

Melt margarine in skillet and add onion and celery cook till tender. Add flour to make a roux, gradually add broth and milk stirring as you add them. When mixed well, add chicken and vegetables.
Divide mixture into two equal portions.

Divide dough into 4 equal parts. Form bottom crust into pans, and prepare top crusts. Set top crusts on small plates, cut a slit or pattern in top pie crust. Pour filling into pans and top with top crust using a small amount of water to seal crusts together. Place strips of foil around edge of crust to prevent over browning.

Bake 30-35 minutes or till golden brown. Inside temp should be around 160°.