Tiffany's Famous Chicken Pot Pie

2 Frozen deep dish pie crusts (bake for 5 minutes at 450°F) 
2 top pie crusts
6 Tablespoons butter
6 Tablespoons flour
2 cups chicken broth
1 cup half and half
Salt and pepper to taste
4 cups chopped or shredded chicken (cooked)
½ onion, chopped
¼ cup frozen peas, thawed
¾ cup frozen carrots, thawed
¾ cup celery, chopped
2/3 cup potatoes, cut into bite size pieces


Cream Sauce:
Cook together into a paste the 6 tablespoons butter and 6 tablespoons
flour until the color is light brown – DO NOT BURN; whisk in 2 cups of 
chicken broth slowly.  Cook until thickened.  Add 1 cup half and half;
let thicken; take off heat; add salt and pepper.  Sauce will thicken
more as it sits.

Vegetable Filling:
Chop potatoes into bite size pieces; boil until done, but not mushy. 
Add celery into water with potatoes for a few minutes; drain potatoes
& celery.  Saute onions until translucent.  Place potatoes & celery
back into pot; add peas, carrots, & onions. 

Mix together the cream sauce, vegetable filling, and chicken.  Divide
the mixture evenly into 2 pies.  Place a top crust onto the pot pies;
cut slits on the top of crust for ventilation.  Brush the top of crust 
with 1 beaten egg.  Bake at 450°F for 35-40 minutes for until golden
brown.

To Freeze:
Before baking, place pot pie in freezer.  Once frozen, cover pot pie with aluminum
foil and place in zip lock bag.