Double Crust Chicken Pot Pie
Description
It's the perfect time of year to prepare a warm and comforting meal. Prepare it in just one skillet with a creamy base for the rotisserie chicken and vegetable filling between store bough pie crusts to make it simple.
Ingredients
5 T. butter
1 rib celery, diced
3 green onions, chopped
⅓ c. all-purpose flour
2 c. low-sodium chicken stock/broth
¼ c. half & half or cream
1½ t. poultry seasoning
1½ t. garlic salt
1 t. dry tarragon leaves
¼ t. lemon pepper
¼ t. black pepper
3 c. chopped rotisserie chicken or left-over chicken
2 c. frozen mixed vegetables, thawed
14 oz. package refrigerated pie crust, bring to room temperature per instructions
1 large egg, beaten with 1 t. cold water, for egg wash
Directions
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Preheat oven to 350 degrees. Grease bottom and sides of a 10-inch cast iron skillet or similar oven-proof skillet with vegetable oil; set aside.
In a large skillet over medium-high heat, melt butter; cook celery and green onion for 3 minutes or until celery is beginning to soften. Lower heat to medium, stirring constantly; add flour to the skillet; stir until butter has absorbed the flour. Continue whisking, gradually adding chicken stock/broth. Increase temperature; bring to a boil. Add the half & half; immediately lower heat to simmer; add poultry seasoning, garlic salt, tarragon, lemon pepper and black pepper; mix well; simmer for 5 minutes.
After 5 minutes, remove from heat; stir in chicken and vegetables; mix well.
Unroll 1 pie crust; place firmly onto the bottom and sides of the skillet. Pour the filling into the crust. Place the second crust on top, folding under and 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 40-45 minutes until crust is golden. Let rest 10 minutes. Serve.
8 servings.