Rotisserie Chicken Pot Pie

 Ingredients:

• 8 tbsp unsalted butter
• 2 lbs rotisserie chicken meat, shredded
• 1 cup sliced celery
• 1 cup chopped yellow onion
• 2 1/2 tsp salt
• 1 tsp garlic powder
• 1 tsp dried thyme leaves
• 1/2 tsp ground black pepper
• 1/2 cup flour
• 1 cup heavy cream
• 2 cups chicken broth
• 1 cup frozen peas & carrots
• 1/2 cup frozen corn
• 4 pie crusts (2 bottoms, 2 tops)

Directions:

1. Preheat oven to 425 degrees F. Oven rack on the bottom of the oven.
2. Add the butter to a skillet over medium heat. Once the butter is melted, add the celery and onion. Cook for 8-10 minutes, until the onion and celery is softened.
3. Add the rotisserie chicken meat and the spices. Stir.
4. Add the flour. Stir well until no dry flour remains. Slowly stir in the cream, then the chicken broth. Cook until bublling and thick, stirring often, 3-5 minutes.
5. Remove from the heat. Stir in the frozen, peas, carrots, and corn. Let cool for 15-30 minutes.
6. Fit pie crusts into the bottom of two 9-inch pie plates. Spoon the cooled filling into the pie crust. Top each with a pie crust. Seal the edges of the pies. Cut 3-5 slits in the top of the pies to allow steam to escape.
7. Place the filled pie plates on a baking sheet. Bake for 30 minutes on the bottom rack of the oven.
8. Cool for 15-30 minutes before slicing and serving.

Notes

*Pouring hot filling into the unbaked pie crust can make the crust soggy. You could make the filling up to 3 days ahead of time and store it in a sealed container in the refrigerator.

Recipe adapted from The Best Classic Chicken Pot Pie Recipe by Amanda Finks