Chicken Pot Pie

Chicken Pot Pie

Ingredients:

• 1 rotisserie chicken, shredded

• 1/2 stick of butter

• 1 small onion, diced

• 1 tbsp of minced garlic

• 3 celery stalks

• 2 carrots

• 1 box of pie crusts (2 pieces per box)

• 4 tbsp of flour

• 3 tbsp of chicken broth

• 1/2 cup of frozen peas and carrots

• 1/2 cup of frozen corn

• A splash of heavy cream (optional)

• 1 egg for egg wash

• Seasonings:

  • 1 tsp salt & black pepper

  • 1 tsp celery salt

  • 1 tsp oregano

  • 1 tsp garlic powder

• Directions:

  1. Preheat oven: Preheat your oven to 375 degrees.

• 2. Shred your chicken: Shred & season with salt, pepper, garlic powder, celery salt, and oregano

• 3. Chop your veggies: Dice up 3 celery stalks, 2 carrots, and 1 onion.

• 4. Sauté your veggies: In a large skillet, melt 1/2 stick of butter over medium heat. Add carrots, celery, and onion. Cook until soft. Season with salt and pepper. Add 1 tbsp of minced garlic.

• 5. Make your sauce: In the same pan as the veggies slowly add in flour. I started with 2 tbsp of flour and mixed until pasty. I added a total of 4 tbsp to get my desired thickness. Slowly pour in chicken broth (I used 3 cups total), whisking constantly until smooth. Allow sauce to thicken. Optional: Add in a splash of heavy cream.

• 6. Add your chicken: Stir in shredded chicken. Add 1/2 cup of frozen peas and carrots. I added 1/2 cup of frozen corn.

• 7. Pie time: Spray your pie pan down with olive oil so it doesn’t stick. Layer your pie crust down and flatten in the pan.Fill the pan with the filling. Apply the second pie crust down on the top and seal the edges with a fork. Cut a few slits in the pie top to vent.

• 8. Egg wash: In a bowl scramble one egg. Brush the top of the pie for that golden brown color

• 9. Bake: Bake in the oven at 375 degrees for 45 minutes until the crust is golden brown and the filling is bubbling.

• 10. Rest: Let the pie rest for at least 10 minutes before slicing so it sets.