Chicken Pot Pie

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Chicken pot pie is such a comforting meal, I originally made this after Christmas when we had all the leftover turkey so it works just as well with turkey, you can also just cut up the meat from one of those rotisserie chickens at the supermarket.

This is my variation on a recipe from the the Better Homes & Garden Cookbook.

INGREDIENTS
1 box of pilsbury pie crust (double crust, 2 in box)
1 large onion chopped
3/4 cup sliced celery
2 tablespoons butter
1/3 cup all purpose flour
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups chicken broth
1 cup half-and-half or milk
2 1/2 cups chopped cooked chicken
1 cup frozen peas
1 cup fresh finely chopped carrots
1 egg, beaten

DIRECTIONS
Unroll one pie crust and place in pie dish. In a large saucepan cook onion, celery, and carrots in hot butter over medium heat for 4 to 5 minutes or until vegetables are tender. Stir in the flour, poultry seasoning, salt, and pepper. Add broth and half-and-half all at once. Cook and stir until thickened and bubbly. Stir in chicken and peas.

Pour mixture onto pastry in prepared pie dish. Place the second crust over top, flute edges if desired. Brush pastry with egg. Bake, uncovered, in a 400 degree F oven for 30 to 35 minutes or until crust is golden brown. Let stand for 20 minutes before serving (this is very important, it allows for the filling to set up and it will be easier to slice). Makes 6 servings. I usually cover any uneaten portion with tinfoil and will reheat in the oven the next day for lunch/dinner. 

At Christmas I froze one of the unbaked pies after wrapping tightly in saran wrap and tinfoil and then in a large ziploc bag. DO NOT thaw first, it took well over an hour in the oven and I recommend covering the crust (especially the edges) until the last 20 minutes or so.