Chicken Pot Pie

Makes 2 9" pot pies

Ingredients:

• 2 each 9” frozen pie shells (remove from freezer right before making filling)
• 2 each refrigerated pie crusts
• 4 cups pulled, roasted chicken. Diced or shredded.
• 8 Tbsp butter
• ½ Cup Flour
• 1 Medium onion medium dice
• 6 Medium carrots peeled and medium diced
• 8 Oz. button mushrooms sliced
• 1 Cup frozen peas
• 3 Cups chicken stock (best to use Turbo Trusser homemade chicken stock)
• 1 Tbsp granulated garlic or 3 cloves of minced garlic
• 2/3 Cup Heavy Cream
• 3 Tbsp parsley
• Salt and pepper to taste
• 1 egg, scrambled (for egg wash)

Tips:

• For even browning you can rotate the pot pies halfway through the baking process.
• If edges start getting dark you can put foil around the edges of the crust.
• Freeze leftovers to enjoy later because pot pies freeze very well.

Directions:

• Set oven to 425 degrees.
• Over medium heat in a dutch oven or pot melt butter, add carrots and onion and saute until soft.
• Add mushrooms and garlic and saute 5-8 minutes.
• Add ½ cup of flour and mix thoroughly and cook for 2 minutes.
• Add chicken stock and incorporate until even consistancy.
• Bring to a light simmer.
• Stir in heavy cream.
• Add chicken and frozen peas.
• Stir and cook on stovetop for 5 minutes until warm.
• Carefully spoon pie mixture into thawed pie shells
• Cover pie shells with pie crusts.
• Crimp edges and brush evenly with egg wash.
• Sprinkle tops of pot pies with course salt and fresh gound pepper.
• With a sharp knife make five slits in the top of each pie to let steam escape.
• Place the stuffed pies on a baking sheet and place on middle rack of the oven.
• Bake for 30-25 minutes.
• Remove and let cool for 15 minutes before cutting.