Quick and Dirty Chicken Pot Pie

• Poach chicken breasts in canned chicken broth.
• Saute celery and onions in butter.
  
• Remove celery and onions, add more butter to pot, melt. Add flour to make a roux.
  
• Remove chicken breasts from broth, mix strained broth into roux, stirring well, to make sauce. Add more chicken broth as needed. Make sure sauce is thick.
  
• Chop up chicken.
  
• Add chicken, celery and onions, and thawed frozen peas & carrots to sauce.
  
• Now that we know how much filling we're dealing with, decide which casserole dish to use. grease and flour casserole dish.
  
• Open box of Pillsbury pie crusts, which have been sitting at room temp. Put bottom crust in casserole dish.
  
• Add filling.
  
• Add top crust, pinching edges. Cut hole in middle of crust for steam release.
  
• Cover top with foil.
  
• Put in 350 (preheated) oven. Set timer for 30 minutes.
  
• Knowing how badly your oven Sucks Out Loud, pray for the best.

I'll let you know what happens.

EDIT:
Ok, it ended up baking for 1 hour with the foil on top, then I took the foil off but recovered the edges of the crust, and baked for about 20 minutes more, until the top was golden. At some point I'd wished I'd baked it in glass, so I could check on the bottom crust. But it cooked well, and did not burn.

Yum!