Chicken Pot Pie

Ingredients

• 2 cups cooked, shredded chicken
• 1/3 cup butter
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1/3 cup all-purpose flour
• 1.75 cups chicken broth
• 2/3 cup milk
• 1 cup frozen peas
• salt and pepper, to taste
• 2 store-bought pie crusts

Instructions

1. 1Preheat the oven to 425°F and fit one pie crust into a 9-inch pie dish.
2. 2Melt the butter in a large skillet over medium heat and saute the onion, carrots, and celery for 6-7 minutes until softened.
3. 3Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
4. 4Gradually whisk in the chicken broth and milk, then simmer for 4-5 minutes until thickened.
5. 5Stir in the shredded chicken, peas, salt, and pepper, then pour the filling into the prepared crust.
6. 6Top with the second crust, crimp the edges to seal, and cut a few slits in the top for steam to escape.
7. 7Bake for 35-40 minutes until the crust is golden brown, then let it rest for 10 minutes before slicing.

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