Creamy Chicken Pot Pie
Ingredients
Crust
1 Refrigerated pie crusts or 1 pack of Deep-Dish Frozen Pie Crust
Filling
1/2 cup butter or margarine
1/3 cup chopped onion
1/3 cup Celery (chopped)
1/3 cup all-purpose flour
2 tsp Italian Seasoning
2 tsp Salt
1 tsp Black Pepper
1 3/4 cups Chicken Broth
1 cup Half and Half
2 1/2 Cooked cubed Chicken
2 cups Mixed vegetables (frozen)
Directions
Heat oven to 350°F. Prepare pie crusts as directed on box for Two-Crust Pie using a 9-inch glass pie pan, bake for 10 minutes and remove from oven. In 2-quart saucepan, melt butter over medium heat. Add onion and celery; cook 2 minutes, stirring frequently, until tender. Stir in flour, Italian Seasoning, salt, and pepper until well blended. Gradually stir in broth and the half and half, cooking and stirring until bubbly and thickened. Stir in chicken and mixed vegetables. Remove from heat and let cool for 10 minutes. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge, cut slits in several places in the top crust, brush the top with an egg wash (beaten egg with 1 tsp of water). Bake 30 to 40 minutes or until the crust is golden brown. During the last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 15 minutes before serving. Note: You can use any parts of the chicken as well as a rotisserie chicken.