Jack 'o Lantern Chicken Pot Pie

I found this recipe on everyday food storage when I had no groceries left and had no idea what to make. I knew when I went to her site that I'd find something I could make because her recipes all revolve around using your food storage...and that was about all I had left! I confess I did run to the store for a pie crust, I'm not that brave yet. It turned out SO yummy, I modified it a bit because I like my food really heavy on the vegetables, but make sure if you do that you beef up the liquids too or it'll end up really dry. I made one in a regular pie plate and I made a few in some little ceramic cups I got from my grandma. No idea what they're called, but they sure are handy! My girls loved having their own personal little jack 'o lantern. Enjoy!

jack 'o lantern chicken pot pie

slightly modified from everydayfoodstorage.net

4 med potatoes, diced

1 med onion, diced (I used dehydrated)

1 cup celery, diced

1 cup carrot, diced

1/3 cup melted butter

1/2 cup all purpose flour

2 cups chicken broth (i use bullion)

1 cup half and half (I used canned milk)

1 tsp salt

1/4 tsp pepper

1 8 oz can of corn

4 cups chicken, cooked and chopped (I used canned chicken)

a pie crust

1-Preheat oven to 400 degrees

2-If using raw chicken, boil it in water (I boil it in extra chicken broth) for 15 to 20 minutes until white. Let cool, then chop or shred.

3- Meanwhile, saute onion, celery, carrots, and potatoes in butter for 10 minutes.

4- Add flour to sauteed mixture, stirring well. Cook one minute, stirring constantly.

5- combine 2 cups broth and half and half

6- gradually stir into vegetable mixture and add DRAINED can of corn

7- Cook over medium heat, stirring constantly until thickened and bubbly.

8- Stir in salt and pepper; add chicken and stir well. Pour into shallow 2 quart dish (or divide between personal sized ramekins) and top with pie shell. Cut in slits for the steam to escape, just little lines around the face to make it look like a pumpkin.

9-Bake for 40 to 50 minutes or until pastry is golden brown and filling is bubbly and cooked through. (the 6 little ones cooked for about 35-40 minutes)