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

Steps

1. 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.
2. 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.
3. After 5 minutes, remove from heat; stir in chicken and vegetables; mix well.