Take the cooked vegetables and chicken and add them to the chicken broth. Remove the celery stalks from the broth. Turn the heat up on the stove and bring the broth to a boil. Let the mixture boil for around 10 minutes. This will start to cook the carrots, potatoes, and celery. In a small pan melt your butter. Once the butter is melted turn off the burner. Add the flour. I find a fork works best to stir it and get rid of any lumps. Once the roux is ready add it to the broth. If you watch the video I share my trick for thicking.
Get your pie pan out. If you are doubling your recipe get out your casserole dish. Add the broth mixture that has the chicken and vegetables in it. Cover the pan/dish with your pie crust. Put a few slits in the crust so the pie can breathe. Now you can put it in your 350f preheated oven for 60 minutes or until the crust is brown.
We double the recipe we I make it and cook it in a casserole. We enjoy having plenty left over to eat throughout the week. And it doesn't take any more time.
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