Chicken Pot Pie

This recipe is amazing! So easy and delicious!

Watch my YouTube video tutorial!

https://www.youtube.com/watch?v=XuhODncEftU&t=37s

Ingredients: This makes 2 pot pies!

• 2 deep dish pie crusts (and 2 tops)

• 1 rotisserie chicken, picked apart (or you can use any cooked chicken you have on hand)

• 2 - 3 cups of chicken stock

• 1 diced onion

• Vegetables of your choice (a lot of times I chop and cook some fresh carrots and celery, but sometimes I use a bag of frozen veggies)

• 1/3 cup flour

• 1/3 cup butter

• Salt/pepper to taste

• 1/2 tsp. of poultry seasoning

• 1/4 cup heavy cream

• Egg wash (1 egg beaten with a splash of cream, milk, or water)

1. Bake the bottom pie crusts in a 375 degree oven for 10-15 minutes, just to give them a head start. They will not be all the way cooked.

2. In a large soup pot or dutch oven, cook the diced onion (and fresh veggies if that's what you're using) in the 1/3 cup of butter.

3. When they are nice and soft, add in the flour. Stir the flour around until you can't see any raw flour in the pot.

4. Slowly stir in the chicken stock. I always start with 2 cups, then slowly add more. If you add too much, it will be too thin.

5. Add in the chicken and (frozen veggies if that's what you're using). Let it thicken and get nice and hot.

6. Season with salt, pepper, and poultry seasoning.

7. Stir in the heavy cream. Take it off the heat and let it cool for about 5 minutes.

8. Pour the filling into the partially baked crusts. Cover the pies with the top crusts (see my YouTube video).

9. Cut several slits on the top of each pie. Brush them with egg wash, and season the tops with salt and pepper.

10. Bake them for about 40 minutes in the 375 degree oven. Keep your eye on them so they don't burn! :) Enjoy!