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Chicken Pot Pie

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A delicious chicken pot pie made from scratch with carrots, peas, and celery.

Ingredients

approx. 3 cups of shredded cooked chicken
1 medium russet potato, cubed and cooked
1 stick (8 Tbsp) butter
1/2 medium yellow onion, chopped
1/2 cup all purpose (plain) flour
2 cups (or a 15 oz. can) chicken broth/stock
1 cup whole milk
1 tsp seasoned sale**
1/4 tsp black pepper
1/4 tsp garlic powder
1/2 tsp dried thyme leaf
1 1/2 cups frozen peas and carrots
2 pie crusts (top and bottom)
1 large egg

Instructions

-In a large pot over medium high heat, melt butter.
-Add onions and cook just until soft and translucent, about 3 minutes. Add in flour, stir and cook for about 30 seconds.
-Slowly add in chicken broth while stirring to prevent lumps. Then add in milk, seasoned salt, black pepper, garlic powder and thyme leaf. Stir to combine and bring to a boil.
-Once boiling and thickened, turn off heat and add in chicken, cooked potato and frozen peas and carrots. Gently stir to combine.
-Pour into 9" cake plate lined with a pastry pie crust, top with second pie crust and crimp edges.
-Make an egg wash with 1 large egg mixed with 1 tsp water and with a pastry brush, brush top of pot pie.
-Bake in a preheated 375*F oven for 45-60 minutes or until golden brown.
-Remove from oven and let rest 10 minutes before serving.
-Serves 6-8. Enjoy!
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