Homemade Chicken Potpie

Chicken Potpie

1 whole baked or rotisserie chicken deboned and chopped

1 Double pack Pillsbury ready pie crust (room temp)

1/2 cup chopped celery

1/2 cup diced yellow dutch potatoes

1 cup frozen peas and carrots

1 cup heavy cream

1 can cream of chicken soup

2 cups chicken broth or stock

1/2 stick of butter

2 tbsp flour

1 tsp poultry seasoning

1 tsp onion powder

1 tsp garlic powder

Salt and pepper to taste

1 egg + 2 tbsp water mixed (eggwash)

Preheat oven 350°

Saute celery and potatoes in butter until begins to soften (about 10 min med heat)

Stir in flour until dissolved

Stir in stock/broth, then add cream and chicken soup

Add frozen peas and carrots and chicken.

Add all of the seasonings and keep stirring until it bubbles and starts to thicken

Place 1 pie crust in bottom of cast iron or pie dish poke with fork

Add filling

Place 1 pie crust on top and pinch edges of both crust together

Use a knife to cut slits in top crust

And then brush with egg wash.

Bake 45-50 min until golden brown.

** I added extra baked chicken I had from previous night.ENJOY !