Except for maybe this recipe, which makes your traditional pie medicated. Enjoy a delicious combo of chicken, vegetables, and of course the crust (my favorite part) in this simple recipe. As always, you can choose to share or keep it all to yourself. Either way, this recipe is perfect for a chilly fall or winter night and will leave you full and medicated! \n Marijuana Pot Pie Recipe \n What You’ll Need: \n 1/2 cup sliced celery \n1 pound skinless, boneless chicken \n1/3 cup cannabutter \n1 cup frozen green peas \n1/3 cup all purpose flour \n1/3 cup chopped onions \n1/4 tsp black pepper \n1/2 tsp salt \n1 3/4 cup chicken broth \n2 unbaked pie crusts \n2/3 cup milk \n1/4 tsp celery seed \n Start by preheating your oven to 425 degrees F. Grab a saucepan and combine the carrots, peas, chicken, and celery. Add in some water and let boil for 15 minutes. Remove the pan from the heat, drain away the water, and set the mix aside. In another saucepan, cook the onions in the canna butter until they’re soft and somewhat translucent. Add in the flour, salt, celery seed, and pepper. Then, slowly add in the chicken broth and the milk. Simmer the mixture over medium low heat or until it is thick. Once it reaches that point, remove from the heat and set aside. \n Place the chicken mixture in the bottom pie crust and pour the hot liquid over it. Cover the mix with the top crust, seal the edges, and cut away the excess dough. Be sure that you cut several slits in the top to allow steam to escape so your pie doesn’t explode in the oven. Now, toss the pie (not actually toss, you get the idea) in the preheated oven and bake for 30-35 minutes or until the pastry is a golden brown color and the filling is bubbling. Let the pie cool for 10 minutes before serving. Enjoy!