Easy Chicken Pot Pie

🥄 Ingredients

• 6 Tablespoons butter
• ½ cup celery (chopped into small pieces)
• ⅓ cup onion (chopped into small pieces)
• ½ cup all-purpose flour
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 ¼ cups chicken broth
• 1 cup milk
• 12 oz peas & carrots mix frozen bag
• 2 cups cooked rotisserie chicken (chopped into small cubes)
• 2 9 inch unbaked pie crusts
• 1 egg + 1 tablespoon of milk. Mix to make egg wash (optional)

👨‍🍳 Instructions

1. 1

   In a medium to large saucepan over medium heat, add the butter, onions and celery and cook until soft and translucent.

2. 2

   Stir in flour, salt and pepper.

3. 3

   Add the chicken broth. milk frozen carrots & peas, and cubed chicken. Simmer over medium-low heat until thick. About 5 to 10 minutes. Taste for flavor and add more pepper and/or salt if needed.

4. 4

   Remove from heat and set aside to cool off and continue to thicken. Let it rest for at least 30 minutes.

5. 5

   Preheat oven to 375 degrees

6. 6

   Line the bottom of a 9-in. pie pan with one of the pie crust. See Note 1 below.

7. 7

   Pour the chicken mixture over the bottom pie crust. Cover with top crust and seal edges, Make several small slits in the top to allow steam to escape. Optional: Brush the top with egg wash for a more golden crust.

8. 8

   Place the pie pan on a baking tray so that it's easy to remove from the oven once it's baked. Bake for about 40 to 45 minutes or until pastry is golden brown.

9. 9

   Cool for 10 minutes before serving.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.