Chicken Pot Pie

This Chicken Pot Pie is the best thing to have on a relaxing day at home. It is a one pot prep meal, which makes it easy on the cleanup crew! It is quick and simple if you take our alternative route (HINT HINT: Buying a precooked Rotisserie Chicken from the grocery store!) Try this out on your next night in!

Ingredients

• 4 Cups of Boneless Chicken (Cooked) — Can also use 1/2 of a Rotisserie Chicken (Skinned/Deboned)
• 3 Tablespoons of Butter
• 1 & 1/2 Cups of Potato (Peeled & Diced)
• 1 & 1/2 Cups of Onion (Diced)
• 1 & 1/2 Cups of Celery (Diced)
• 1/2 Cup Frozen Peas
• 1 Teaspoon of Dried Parsley
• 1 Teaspoon of Salt
• 1 Teaspoon of Pepper
• 1 1/2 Teaspoon of Granulated Garlic Powder
• 1/4 Cup of All-Purpose Flour
• 2 Cups of Chicken Broth
• 1/2 Cup of Water
• 1/4 Cup of Heavy Whipping Cream
• 1 Pillsbury Rolled Pie Crust (1 of 2 in package)
• Optional: Egg wash for pie crust

Directions

1. Cook boneless chicken in oil with light seasoning of salt and pepper. Set aside. (ALTERNATIVE: Buy a rotisserie chicken from your grocery store! Skin the chicken and remove bones. Use half for this recipe and save half for taco night!!)
2. In a pan, melt butter on medium heat.
3. Add in potato, onion, celery, stir 2 minutes.
4. Add in salt, pepper, garlic, and parsley. Stir occasionally, uncovered for 8 minutes.
5. Add peas, mix then add flour. Stir often for about 2 minutes.
6. Add chicken broth and water and bring to a boil.
7. Stir in cooked chicken. Sauce will thicken.
8. Lastly add whipping cream. Stir.
9. Pour pie mix in oven safe deep casserole dish. Let cool. (We use an 8×8 glass baking dish!)
10. Cover pie mix with rolled out pie crust pressing edges to hold up on the side of dish. Egg wash the crust (optional).
11. Preheat 350 degrees, bake 40-45 minutes. Serve hot.