1Cut and peel the carrots,celery and onions. I dice my onions very small.I put in a glass microwave bowl with 1/2 cup water and cook in microwave 8 minutes on high so the vegetables are almost tender.Drain and set aside.Measure out the frozen pea's and add to the rest of vegetables..
2In a large skillet or Dutch oven add the butter till melted and add the flour and keep stiring till all the flour is coated and cooks about 4-5 minutes on medium add chicken broth and the soup and the half and half till all is blended together like gravy.(If this gets to thick add a little water.Add salt and pepper.
3IN a small bowl add the drained chicken and break up add to the gravy mixture and then add the vegetables.
4In a large bowl add the Jiffy Mix and add the water following the directions on package. this should make 4 pie crust....
5This recipe makes two pot pies.I use a pyrex square dish for one and a different baking dish for the other.
6In a baking casserole dish line the bottom with one pie crust and add 1/2 the vegetable filling and add the other pie crust and brush with melted butter and Bake at 350* for about 45 minutes to a hour.
7Make the other pot-pie and bake and freeze for a busy day and cook when needed..Enjoy