Chicken Pot Pie With Fresh Veggies - cooking recipe

Ingredients

32 ounces unsalted chicken stock
1 lb boneless skinless chicken (white or dark meat)
2 celery ribs, split lengthwise in two then chopped
1 cup sweet onion, chopped
1/2 cup butter
1/2 lb baby carrots, cut into thirds
2 large potatoes, peeled and chopped into bite size pieces
2 ears fresh sweet corn, Cut off the cob
3/4 lb fresh green beans, ends removed and cut into bite size pieces
1 family sized can cream of chicken soup
1 (14 ounce) jar chicken gravy
1/2 teaspoon black pepper, to taste
4 ready-made pie crusts

Preparation

Place the stock and chicken into a saucepan and bring to a light boil. Turn occasionally and cook chicken for about 15 minutes or until it is no longer pink.
In a large pot melt 1/2 of the stick of butter over low heat. Add the celery and onions, potatoes and carrots and cook on low heat, stirring often, for about 15 minutes. The veggies should only be crisp tender. Next add the fresh corn off the cob and the fresh green beans to the pot.
Add the remaining 1/2 stick of butter, cut into chunks, and cook for about 7 more minutes with the lid on.
Turn off the heat to the burner.
Add the family sized can of Cream of Chicken Soup and the jar of Chicken Gravy along with the pepper. Stir all until well mixed. Chop the chicken into small bites and stir into the vegetable mixture.
Line 2 deep-dish pie plates with pie crusts, fill each with 1/2 of this wonderful chicken and vegetable mixture. Then put a pie crust on top of each one.
Seal the edges with a nice crimp, slip the top of the crusts, (I usually make a cute design in mine). Brush the whole top crust with some egg white.
Using 3 inch pieces of aluminum foil, cover the edges so that they don't over-brown. Take these off during the last 15 minutes of baking.
Bake at 350 degrees for 1 hour to 1 hour and 15 minutes. Enjoy!