The Best Chicken Pot Pie

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Prep Time

Approx. 1 Hour

Cook Time

Bake 40-50 Minutes

Total Time

Approx. 2 Hours

Category

Dinner

Ingredients (please include quantities/weights)

• 3 Cups Potato Diced
• 1 Cup Carrot Diced
• 1/3 Cup Melted Margarine
• ½ Cup All Purpose Flour
• 2 Cups Chicken Broth
• 1 Cup Half-and-Half
• 4 Cups Rotisserie Chicken (cooked and chopped)
• Onion Powder (to taste)
• Seasoned Salt (to taste)
• Black Pepper (to taste)
• Oregano (to taste)
• Garlic Powder (to taste)
• 1 egg
• 2 Store Bought Pie Crusts

Instructions/Steps

Preheat oven to 400 degrees

Saute potatoes and carrots in margarine for 10 min (add seasoning to taste, onion powder)

Add flour, stirring mix constantly for 1 minute

Stir in broth and half-and-half to mix

Cook over medium heat constantly until thickened and bubbly

Remove from heat and stir in chicken and seasonings to taste

Put pie crust on bottom of casserole dish and pour in mix

Top with pie crust and pinch edges close

Make an egg wash with a beaten egg and seasonings (oregano) and top pie crust with

Cut slits to allow steam to escape

Bake 40 – 50 minutes or until crust is golden brown

Preparation Tips / Special Notes

The perfect fall/ winter comfort food! Whenever I make this for friends/family someone always asks for the recipe. Was introduced to this Chicken Pot Pie by my co-worker Valerie Husman who brought me some and I was immediately hooked! Reminds me of how great the people I work with are! (This recipe is adapted from a recipe from Food.com my co-worker Val shared with me.)