Chicken Pot Pie (makes 2)

1 cup celery chopped

1 cup carrot chopped

1/3 cup butter

1/2 cup all-purpose flour

2 cups chicken broth

1 cup 1% milk (or substitute skim, 2% or whole milk)

2 cups chicken cooked, chopped

1 cup peas thawed from frozen

1 tsp. salt

1/2 tsp. pepper

4 unbaked pie crusts (homemade or store-bought)

Instructions: FILLING — Saute the first 3 ingredients in butter in a big skillet over medium heat until tender. Add flour; stir until smooth. Cook 1 minute, stirring constantly. Add chicken broth and milk; cook, stirring constantly until thickened and bubbly. Stir in chicken, peas, salt, and pepper. Cool before pouring into pie crusts (VERY important!) FREEZING INSTRUCTIONS — At this point you may freeze the filling in a labeled freezer safe container/bag. To prepare from frozen, read instructions below or you may also assemble the whole pie and freeze whole.  To do that, prepare crusts. Roll them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover. Pour filling mixture into bottom crusts and cover with top crusts. Fold edges under and crimp. Poke slits in the top. Cover with foil, label and freeze. See below for preparation instructions.

TO PREPARE POT PIE FROM FRESH — Preheat oven to 375 degrees. Prepare crusts. Roll them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover. Pour filling mixture into bottom crusts and cover with top crusts. Fold edges under and crimp. Poke slits in the top. Bake assembled pie uncovered, for 30-45 minutes or until crust is golden brown. Let stand 10 minutes before serving.

TO PREPARE POT PIE FROM FROZEN — Preheat oven to 375 degrees. Bake, uncovered, for 30 minutes, then cover with foil and bake 30 more minutes. Remove from oven and let rest for 10 minutes before cutting.

Freezes very well separately or fully prepared in the crust. Try them both and see which way you prefer!

I hope everyone had a nice Memorial Day, enjoying the extra day off.  I visited three cemeteries in Gallatin and all looked so lovely. Thank you to everyone who keeps them crisp and to everyone who decorated and remembered loved ones.

I just love Gallatin. I made a stop at the BTC Bank on Friday and Tracy (Wood) Michael gave me a huge surprise — random act of kindness! (Well, really my boys did. They are going on a missions trip June 8-12 to the Dominican Republic and the bank gave me money for supplies) Please keep the team in your prayers as this mama is trying hard not to be but actually is a little worried. Thank you, BTC Bank, and keep up the random acts of kindness.

And, readers, THANK YOU! Several people tell me they read this column, and one couple even said they tried a recipe!

Speaking of random acts of kindness, I have a friend who is expecting a baby in June. I was talking to her about freezer meals. I never thought of doing a chicken pot pie before for a freezer meal, but why not? Make an extra one of these and freeze to give to a friend who is having surgery or, as in my case, someone who is expecting a baby.