Chicken pot pie

Ingredients

• 2 9-inch unbaked pie crusts (store-bought or homemade)
• 1/4 cup unsalted butter
• 1 medium onion (diced)
• 3 cloves garlic (minced)
• 1/4 cup all-purpose flour
• 1/4 teaspoon dried thyme
• Salt and pepper to taste
• 2 cups chicken stock
• 1/2 cup heavy cream
• 4 cups rotisserie chicken (or cooked chicken - shredded )
• 8 oz button mushrooms (stems removed, sliced thinly)
• 1/2 cup peas
• 1/2 cup carrots (diced - fresh or frozen)
• 2 stalks celery (diced)
• 1/4 cup chopped parsley (plus more for garnish)
• 1 egg (beaten - for egg wash)

Instructions

1. 1

   Preheat your oven to 425 degrees Fahrenheit.

2. 2

   In a large saucepan, melt the butter over medium heat. Add the onion and cook until soft and translucent, 3 to 5 minutes. Add the minced garlic and cook for another 30 seconds.

3. 3

   Add the flour, salt, pepper, thyme, and sage and whisk to combine. Cook for 1-2 minutes, until the mixture, is bubbly and golden.

4. 4

   Slowly pour in the chicken broth and milk, whisking constantly to prevent lumps from forming. Cook for 5-7 minutes, stirring frequently, until the mixture has thickened.

5. 5

   Add the cooked chicken, sliced mushrooms, frozen peas, carrots, and celery to the saucepan and stir to combine.

6. 6

   Roll out one of the pie crusts and place it in the bottom of a 9-inch pie dish. Pour the mixture into the prepared pie crust.

7. 7

   Roll out the second pie crust and place it on top of the filling. Crimp the edges to seal the pie.

8. 8

   Brush with the egg and cut a few slits in the top of the pie crust to allow steam to escape.

9. 9

   Bake the pie for 30-35 minutes, until the crust is golden brown and the filling is hot and bubbly.

10. 10

    Let the pie cool for a few minutes before slicing and serving. Enjoy!