chicken pot pie - emeril's

6 Tablespoons butter
1 cup chopped onions
1/2 cup chopped celery
6 Tablespoons flour
2 cups chicken stock
1 cup half-and-half (fat free is okay)
2 cups diced potatoes, blanched
1 cup diced carrots, blanched
1 cup sweet peas
2 cups shredded chicken
2 Tablespoons finely chopped parsley
1 recipe basic savory pie crust (I buy 2 boxes of Pillsbury refrigerated crusts and use 3 crusts, total for a 9x13 pan)
Salt and pepper

1. Preheat oven to 400 degrees F. Grease a 9x13-inch baking pan.
2. In a large saute pan, melt the butter. Add the onions and celery and saute for 2 minutes. Season with salt and pepper.
3. Stir in the flour and cook for 3 to 4 minutes for a blond roux.
4. Stir in the chicken stock and bring the liquid up to a boil. Reduce to a simmer, and continue to cook for 4 to 6 minutes, or until the sauce starts to thicken.
5. Stir in the half and half, and continue to cook for 4 minutes. Season with salt and pepper. Stir in the potatoes, carrots, peas, and chicken. Mix the filling thoroughly.
6. Line the baking with crust.* Pour the filling into the prepared pan. Place the top crust on top of the filling. Carefully tuck the overlapping crust into the pan, forming a thick edge. Crimp the edges of the crusts, cut a few ventilation holes in the top crust, and place on a baking sheet. *If using store-bought crusts, roll two together, shape into a large rectangle to fit in the bottom of the pan. Keep any edges you cut off the bottom crust and add them to the third crust to create a rectangular cover.
7. Place the sheet in the oven and cook for about thirty minutes or until the crust is golden brown and crispy.
8. Remove from oven, and cool for five minutes before serving.

Recipe Source: - Emeril's Chicken Pot Pie
* Serves: 6 * Difficulty: Medium * Ready in 30-60 minutes
~Janell K.