Comforting Chicken Pot Pie

I love delicious but I also love easy and this is BOTH!

Prep Time: 15 minutes
Bake Time: 30 minutes
Cool Time: 15 minutes

Ingredients:

2 frozen pie doughs** (Read the instructions below on how to prepare)
4 Tbsp unsalted butter
2 medium carrots, peeled & thinly sliced
½ yellow onion, chopped
3 Tbsp all-purpose flour
2 cups of rotisserie chicken, shredded (store bought)
1 ¼ cup chicken broth
¼ cup heavy cream
½ cup frozen peas
2 Tbsp fresh chopped parsley
Salt & fresh ground pepper to taste
1 egg, beaten for wash

Directions:

**Before you start, prepare your pie dough. Take one frozen pie dough and set it on your counter for 10 minutes while you preheat your oven to 400 degrees. Please note that I used Pillsbury pie dough that is already in the pie pan. The recipe may not apply to different pie doughs.

Place your pie pan on a cookie/baking sheet, prick the dough with a fork throughout and place a square piece of foil on top. Bake in the oven for 10 minutes then set on the counter until you’re ready to transfer the filling. The other pie dough can go in your fridge.

On a large skillet or pot, melt the butter and cook the carrots and onion until soft on medium heat.

Add flour and stir for about 1 minute. Add in chicken stock and heavy cream and gently mix all together. Let it simmer on medium heat for about 1-2 minutes. At this point, remove the other frozen pie dough from the fridge and set on the counter.

Preheat your oven to 425 degrees.

Add the shredded chicken into the pot along with the frozen peas. Mix it all together. If you feel like the consistently is a little too thick, you can add more chicken stock one tablespoon at a time. Just don’t allow it to get soupy.

Season with salt and pepper to taste. Turn off the heat and let it cool for about 5 minutes then transfer onto the baked pie pan. Take the other pie pan that you removed from the fridge, gently turn over on top of the filled pie and remove it from the pan. Press down on the sides to create a seal so the filling wont spill out. Cut 4 small slits in the center of the dough to allow steam to escape.

Brush generously with egg wash.

Place it back on the baking sheet and bake for 30 minutes. Let it sit for about 15 minutes before cutting into it.

Enjoy!
Genelyn