Adapted from a Southern Living recipe for serving 100 but this one is enough to feed your hungry family! Nothing like a yummy potpie and some biscuits to make you feel good. One of my kids favorites and putting in the cook book I am making for them!
Preheat oven to 400 degrees. Set out pie crusts to soften up.
Melt butter in a 4-6 gallon stockpot over medium heat. After butter has melted, add celery and onion and saute until tender.
Add flour to pot, stirring until blended. Cook,stirring constantly for 2 minutes. Stir in chicken broth and milk, stirring constantly. Increase heat to medium high and bring mixture to a boil, stirring constantly, and cook for 3-5 minutes to thicken mixture.
Stir in chicken, thawed mixed vegetable, salt, pepper, poultry seasoning and hot sauce. Mix throughly. Pour mixture into a 15x10 inch, 4 quart casserole dish. (You may also use two deep dish pie pans)Cover with pie crusts overlapping slightly in the middle. Cut 5 slits in pie crusts to allow steam to escape.
Bake pot pie in preheated oven for 30-40 minutes until it reaches a nice golden brown color.