Country Chicken Pot Pie

NOTE: The below recipe is for (6) pot pies. This recipe is from the book The Freezer Cooking Manual.

3 cups Chopped onions
3 cups Chopped celery
3 cups Chopped Carrots
1 cup Butter, melted
1 1/2 cups Flour
6 cups Chicken broth
3 cups Evaporated milk
12 cups Chicken; cooked and chopped
3 cups Frozen peas, thawed
1 1/2 T Salt
1 T Pepper
12 Refrigerated pie crusts

Saute onions, celery and carrots in butter in a large skillet over medium heat. Add flour and stir until smooth. Cook 1 minutes, stirring constantly. Add chicken broth and evaporated milk. Cook until thickened and bubble, stirring occasionally. Stir in chicken, peas, salt and pepper.

Divide filling between 6 pie crusts. Top with remaining crusts, wrap well and freeze.

To serve: Thaw completely and bake at 350d for 30 minutes uncovered. Place foil over top and bake an additional 30 minutes. Let stand for 10 minutes before serving.