Chicken Pot Pie

• servings: 8 servings
• active time: 20 minutes
• total time: 1 hour 20 minutes

Ingredients

Rotisserie chicken, chopped

1 cup sliced carrots

1 cup frozen green peas

½ cup sliced celery

⅓ cup butter

⅓ cup chopped onion

⅓ cup all-purpose flour

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon celery seed

1/4 teaspoon sage powder

1 ¾ cups chicken broth

⅔ cup milk

2 (9 inch) unbaked pie crusts

Directions

Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).

Meanwhile, melt butter in a separate saucepan over medium heat. Add onion and celery; cook until soft and translucent, 5 to 7 minutes. Stir in flour, salt, black pepper, sage and celery seeds. Mix and cook one minute.

Slowly stir in chicken broth and milk.

Reduce heat to medium-low; simmer until thick, 5 to 10 minutes. Set aside off heat.

Place 1 crust in a 9-inch pie plate; add chicken and vegetables to the crust. Pour hot broth mixture over top.

Cover pie with top crust, seal the edges, and trim any excess dough. Make several small slits in top crust to allow steam to escape.

Bake in the preheated oven until pastry is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.

Enjoy!

Nutrition

• Calories: 412 kcal
• Total Fat: 24 g
• Saturated Fat: 9 g
• Unsaturated Fat: 0 g
• Cholesterol: 55 mg
• Sodium: 517 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 18 g