- Average
- 75 mins
- Average budget
Ingredients
- 1/3 cup butter
- 1/3 cup chopped onion
- 3 cloves garlic, minced
- 3 stalks celery, sliced
- 10 baby carrots, sliced
- 2 medium yukon potatoes, peeled and diced
- 1/3 cup all purpose flour
- 1-3/4 cup chicken broth
- 3/4 teaspoon salt
- 1/2 teaspoon poultry seasoning (such as Old Bay)
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1/2 cup milk
- 1/2 cup frozen peas
- 2-1/2 cup cooked, shredded chicken
- 1 box refrigerated pie crust (like Pillsbury), brought to room temperature
Preparation
Step 1
Preheat oven to 425 degrees.
Begin by sauteing your onion with the butter in a medium saucepan.
Step 2
Add the garlic and celery, heat until just softened.
Step 3
In a separate pot, bring water to boiling. Add carrot slices, then potatoes. Heat until just tender.
Step 4
Stir in flour and whisk quickly until well blended.
Step 5
Slowly add chicken broth, whisking immediately.
Add seasonings and continue to mix.
Step 6
Add milk, and whisk often keeping pot over medium heat until thick.
Step 7
Once sauce has fairly thickened, add carrots and potatoes, frozen peas, then the shredded chicken.
Mix to combine.
Step 8
Roll the first refrigerated pie crust into a pie dish, cutting any excess crust off the edge.
Fill the crust with the warm pot pie mixture.
Step 9
Cover with the second pie crust. Center the crust over the bottom one, then flute the edges.
Step 10
Cut a few slits in the center of the crust so steam can escape while it cooks, and bake for about 50 minutes. During the last 15-20 minutes, cover the edges of the crust with foil or pie crust savers.