Preheat oven to 375. Add water to a medium pot and boil chicken for 15 minutes, dice into small pieces. Wash and dice potato. In a large skillet add the butter and onions/carrots/celery. Sauté for 4-5 minutes. Sprinkle 1/3 C. of flour (or gluten free flour) over it and stir. Slowly whisk in the broth/milk mixture. Add potatoes. Cook at a low boil for 6-8 minutes until potatoes are tender and sauce is thickened. Stir in chicken and peas. You can use one crust on the bottom of 9” pie pan and carve out the other with a pumpkin face for the top. Or you can use ramekin dishes so each kid can carve a top. Seal edges. Optional: Egg wash- Beat 1 egg and add 1 T. Milk. Brush over pie crust to give it a more golden color. Bake at 375 for 45 min. If you’re doing a ramekin you will need to adjust bake time. Check it at 20 minutes. For orders of 2 you will need to do a Ramekin dish or a small pie plate and split your crust.
