Chicken Pot Pie

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Ingredients

3 Tbsp. Olive oil

1 large or 2 small chicken breasts, cooked (can also use 1 ½ cups rotisserie chicken-leave out salt)

1 cup carrots

½ cup celery

½ cup yellow onion

3 Tbsp. all-purpose flour

½ cup milk

2 Tbsp. half and half

1 ½ cups chicken broth

1 pie crust

Spices:

¾ tsp salt ¼ tsp garlic powder

¼ tsp onion powder ½ tsp thyme

Egg Wash:

1 egg

1 Tbsp. milk

Optional:

¼ tsp ground black pepper

½ tsp. dried parsley

½ cup frozen peas

Directions

1. Preheat oven to 375F.

2. Using medium heat on the stovetop, melt butter and add olive oil to a skillet. Add all vegetables and sauté until soft.

3. Reduce heat to medium low and stir in spices and flour. The flour should stick to the vegetables. Cook for a minute.

4. Slowly stir in milk and half and half, then the chicken broth. Stir and cook 3-4 minutes or until thick and bubbling. Add more chicken broth to thin, as needed.

5. Remove from heat and add chicken and peas if using.

6. Pour filling into pie pan and cover with pie crust. Make 4 slits in the top of the crust.

7. Beat 1 egg with a Tbsp. of milk and brush over the pie crust.

8. To avoid spills, place pie pan on a foil lined cookie sheet and bake for 30 min or until the crust is golden.

9. Cool for 15-20 min before serving.

Pairs well with:

Lima beans

Cheddar biscuits

Sliced avocado

Sliced tomato

Recipe adapted from: https://www.thewholesomedish.com/the-best-classic-chicken-pot-pie/