Ingredients:
2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
1 cup frozen peas and carrots (thawed)
1/2 cup frozen corn (optional)
1/2 cup chopped celery (optional)
1/3 cup unsalted butter
1/3 cup all-purpose flour
1 3/4 cups chicken broth
2/3 cup milk
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper, to taste
2 refrigerated pie crusts (store-bought or homemade)
1 egg (for egg wash, optional)
Instructions:
- Preheat the Oven:
Preheat your stove to 425°F (220°C).
- Make the Filling:
In a expansive skillet or pan, soften the butter over medium heat.
Add the flour, garlic powder, and onion powder to the softened butter, whisking always for 1-2 minutes to make a roux.
Gradually whisk in the chicken broth and drain, blending always until the blend thickens and gets to be smooth (around 3-5 minutes).
Add the cooked chicken, peas, carrots, corn, and celery. Blend everything together, and season with salt and pepper to taste. Cook for an extra 2-3 minutes, at that point evacuate from heat.
- Gather the Pie:
Place one pie outside into a 9-inch pie dish, squeezing it immovably into the foot and sides.
Pour the chicken and vegetable filling into the pie hull, spreading it evenly.
Place the moment pie outside over the filling. Squeeze the edges of the best and foot coverings together to seal. Cut a few little openings in the beat outside to permit steam to escape.
If craved, brush the best hull with a gently beaten egg for a brilliant finish.
- Bake:
Bake the chicken pot pie in the preheated stove for 30-35 minutes, or until the outside is brilliant brown and the filling is bubbling.
- Cool and Serve:
Let the pot pie cool for 5-10 minutes some time recently serving.
Optional Variations:
Vegetables: You can utilize any vegetables you like, such as green beans, potatoes, or mushrooms.
Crust: If you lean toward, you can utilize as it were a beat outside for a more natural see, or attempt a bread topping.