Double Crust Chicken Pot Pie

• Meat

  • 1 1/2 tsp Poultry seasoning
  • 3 cups Rotisserie chicken

• Produce

  • 1 Celery, rib
  • 3 Green onion
  • 1 tsp Tarragon, dry leaves

• Refrigerated

  • 1 Egg, large

• Canned Goods

  • 2 cups Chicken broth, low-sodium

• Baking & Spices

  • 1/3 cup All-purpose flour
  • 1/4 tsp Black pepper
  • 1 1/2 tsp Garlic salt
  • 1/4 tsp Lemon pepper

• Dairy

  • 5 tbsp Butter
  • 1/4 cup Half & half or cream

• Frozen

  • 2 cups Mixed vegetables, frozen

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 5 Tbsp butter
• 1 rib celery, diced
• 3 green onion, chopped
• ⅓ cup all-purpose flour
• 2 cups low sodium chicken broth
• ¼ cup half & half or cream
• 1½ tsp poultry seasoning
• 1½ tsp garlic salt
• 1 tsp dry tarragon leaves
• ¼ tsp lemon pepper
• ¼ tsp black pepper
• 3 cups chopped rotisserie chicken
• 2 cups frozen mixed vegetables, thawed
• 1 (14 oz) package refrigerated pie crust, bring to room temperature per instructions
• 1 large egg, beaten with 1 tsp cold water (Egg wash)

Directions

• Preheat the oven to 350°F. Brush the bottom and sides of a 10-inch cast iron skillet or similar with vegetable oil. Set aside.
• In a large skillet over medium-high heat melt the butter. Cook the celery and green onion in the butter for 3 minutes or until the celery is beginning to soften.
• Lower the heat to medium, stirring constantly add the flour to the skillet. Stir until the butter has absorbed the flour.
• Continue whisking gradually adding the chicken broth. Increase the temperature and bring to a boil. Add the half & half and immediately lower the heat to simmer. Add the poultry seasoning, garlic salt, tarragon, lemon pepper and black pepper. Mix well. Simmer for 5 minutes.
• After 5 minutes, remove from the heat and mix in the chicken and vegetables. Mix well.
• Unroll one pie crust and fit firmly onto the bottom and sides of the skillet. Pour the filling into the crust.
• Fit the second crust on top. Fold under pressing the edges of the crusts together and pinching to seal.
• Cut slits in the middle of the crust to vent. Brush with the beaten egg wash.
• Bake for 40-45 minutes until the crust is golden. Rest for 10 minutes then serve.