Homemade Chicken Pot Pie

Ingredients:
- Two packages of pie crusts

- 2 cups diced carrots (about 1/2-inch in size)

- 1 1/2 cups diced celery (about 1/2-inch in size)

- 3/4 tsp kosher salt

- 1 1/4 cups diced onion (about 1/2-inch in size)

- 3/4 cup frozen peas

- 9 TBSP butter

- 3/4 cup plus 2 TBSP flour

- 1/2 tsp ground white pepper

- 1/4 cup plus 2 TBSP Better Than Bouillon chicken base

- 4 cups diced or shredded rotisserie chicken

- Heavy whipping cream (optional)

Directions:
1. Preheat the oven to 425 degrees Fahrenheit.

2. Place the two pie crusts in a 2-pie dish and poke holes in the bottom with a fork. Place both pie crusts on a baking sheet and bake them according to the package directions. Set aside to cool.

3. Meanwhile, in a medium saucepan, combine the carrots, celery, salt, and 1 1/2 cups of water. Bring to a boil over medium-high heat and cook until just tender, about 5 minutes. Add the onion and boil for 5 more minutes. Add the peas to warm them through. Drain the vegetables and run them under cold water to stop the cooking. Set aside.

4. In a Dutch oven, melt the butter over low heat. Whisk in the flour and white pepper and cook, whisking constantly, until the mixture has thickened, about 1 minute. Stir in 3 cups of water into the chicken base and add it to the pot. Cook, stirring, until the sauce is thickened.

5. Add the vegetables and chicken to the sauce and cook until heated through. If the sauce is too thick, stir in a bit of heavy whipping cream.

6. To serve, divide the chicken mixture among the two pie crusts and top with the pastry lids. Pinch around the sides fully closing and poke the top with a fork.

7. Bake in the oven for 10 minutes. Let cool and serve.