Easy Chicken Pot Pie

• Meat

  • 3 cups Chicken from a rotisserie chicken
  • 1/4 tsp Poultry seasoning

• Produce

  • 3/4 cup Carrot
  • 2/3 cup Onion
  • 1 cup Peas
  • 1 cup Potato
  • 1/4 tsp Thyme, dried

• Refrigerated

  • 1 Egg beaten together with

• Canned Goods

  • 1 1/2 cups Chicken broth

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1/2 tsp Pepper, ground
  • 1 1/4 tsp Salt

• Bread & Baked Goods

  • 2 Pie crusts, refrigerated

• Dairy

  • 1/2 cup Challenge butter
  • 1 cup Milk

Found on spicysouthernkitchen.com

Description

Ingredients

• 1 cup peeled and diced potato
• ¾ cup sliced carrot
• ½ cup Challenge butter
• ⅔ cup diced onion
• 1¼ teaspoon salt
• ½ teaspoon ground pepper
• ¼ teaspoon dried thyme
• ¼ teaspoon poultry seasoning
• ½ cup all-purpose flour
• 1½ cups chicken broth
• 1 cup milk
• 3 cups shredded chicken from a rotisserie chicken
• 1 cup peas
• 2 refrigerated pie crusts
• 1 egg beaten together with 1 tablespoon water to make an egg wash

Directions

• Preheat oven to 425 degrees.
• Place potatoes and carrots in a small saucepan, cover with water, and bring to a boil for 5-8 minutes to soften. Drain.
• Melt ½ cup butter in a large sauté pan. Add onions and sauté for 2 to 3 minutes.
• Add salt, pepper, thyme, and poultry seasoning. Sprinkle flour on top and cook for 1 minute, stirring to evenly cook the flour.
• Gradually whisk in chicken broth and then milk. Add potatoes and carrots and let simmer for a few minutes to thicken. Check for seasoning and add more salt and pepper if desired.
• Stir in chicken and peas. Turn heat off.
• Fit 1 pie crust into the bottom of a deep dish pie plate. Pour filling into pie shell.
• Place second pie crust on top and trim excess. Press the two pie crusts together to seal and crimp edge using your fingers.
• Brush egg white on top of the pot pie and use a knife to cut 4 slits to let steam escape.
• Place on a baking sheet and place in oven and bake for 30 minutes.