Chicken Pot Pie

When I think of “comfort food”, I think of chicken pot pie. This recipe is quick and easy, using premade pie crust and a roasted chicken.

Ingredients:
1 Frozen Deep Dish Pie Crust
1 Rolled Pie Crust (for top of pot pie – I use Pillsbury Brand)
2 Tbsp. Olive Oil
½ Cup Diced Carrots, ½ Cup Diced Onions, ½ Cup Diced Celery
½ Cup Diced Scallions, 2 Tbsp. Sliced Garlic
1 Tbsp. Salt
4 Tbsp. Butter
2 Cups Chicken Broth, 3 Tbsp. Flour
1 Cup Frozen Peas
½ Cup Heavy Cream
2 Cups Roasted Chicken, Chopped
Egg Wash – 1 Egg, Beaten and 1 Tsp. Water

Directions:
Place the premade deep dish pie crust in a 350 degree oven for approx. 10-12 minutes. Remove from the oven and set aside.

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Meanwhile, in a large skillet, sauté the diced carrots, onion, celery, scallions and garlic in olive oil. Season with salt.

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Saute for approx. 20 minutes, until vegetables soften and begin to caramelize. Add the butter and sauté for approx. 5 minutes.

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Add the broth and sauté for 3 minutes.

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Add the flour and stir well. Saute for 2-3 minutes.

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Add the frozen peas and cream, and stir well to combine flavors. Remove from heat and let mixture cool slightly.

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Meanwhile, add the chopped roasted chicken to the bottom of the pie crust.

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Spoon the vegetable mixture over the roasted chicken.

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Place the rolled pie crust on top of the mixture, sealing the edges well. Brush on the egg wash mixture.

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Place in a preheated 350 degree oven and bake for approx. 30-35 minutes, until the top pie crust is cooked through and browned.

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Let cool before slicing.

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ENJOY!!

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