Chicken Pot Pie

Ingredients

• 1 lb cooked chicken, diced or shredded
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 1 3/4 cups chicken broth
• 2/3 cup milk or heavy cream
• 1 cup cooked carrots, diced
• 1 cup frozen peas
• 1/2 cup celery, chopped
• 1/2 cup onion, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• 2 refrigerated pie crusts (or homemade)
• 1 large egg, beaten

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large skillet over medium heat, melt the butter. Add onion and celery and cook until softened.
3. Stir in flour and cook for 1 minute, stirring constantly. Slowly whisk in chicken broth and milk until smooth and thickened.
4. Season with salt, black pepper, garlic powder, and thyme. Stir in chicken, carrots, and peas. Remove from heat.
5. Place one pie crust into a greased pie dish. Pour the chicken filling evenly into the crust.
6. Top with the second pie crust, seal and crimp the edges, and cut small slits in the top. Brush with beaten egg.
7. Bake for 40 to 45 minutes until the crust is golden brown and the filling is bubbly.
8. Let cool for 10 minutes before slicing and serving.
   
   
   
   

   ENJOY