Chicken Pot Pie

• Pillsbury pie crust
• 6 TBS butter, softened
• 1/4 C all-purpose flour
• 1 TBS cornstarch
• 1 C milk
• small onion, finely chopped
• medium carrot, peeled and diced
• 1 celery stalk, diced
• 1 C chicken broth (or 1 C water plus 2 chicken bullion cubes)
• 1 medium size russet potato, peeled and diced
• 2 medium size chicken breasts, cooked and shredded (I like to use about 2 C shredded rotisserie chicken from Costco)
• 1/2 C frozen peas
• salt and pepper to taste

Combine 4 TBS of softened butter with flour in a small bowl; set aside.
In a separate small bowl, dissolve the cornstarch in milk; set aside.

In a large saucepan or pot, add 2 TBS butter and saute onion, carrot, and celery over medium-high heat for about 3 minutes.

Add broth and potatoes, and bring to a boil. 
Cover and simmer for about 10 minutes, or until the veggies are tender.

Add butter and flour mix, and bring to a gentle boil while constantly stirring.

Pour in the milk and cornstarch mixture, and bring to a boil.
Add salt and pepper to taste.
Stir in chicken and peas.
Remove from heat and prepare Pillsbury pie crust.

Pour the filling on top of the first layer of pie crust; cover with remaining layer of crust and seal the edges of the dough.
Make about 4 slits through the dough.

Bake at 400 for about 35-45 minutes, until the pastry is gold brown.