Chicken Pot Pie

Servings: 8 | Prep Time: 15 Minutes | Bake Time: 30 Minutes

INGREDIENTS:

- Half of rotisserie chicken
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 cloves of garlic, minced
- Fresh sage, chopped (optional)
- Frozen peas, half to 1 cup
- Thyme (fresh or dried)
- Salt, pepper, turmeric (to taste; turmeric optional)
- 1 cup chicken broth
- 1-1/2 cups milk
- Butter (to sauté veggies)
- 1/3 cup flour
- 2 pie crusts
- 1 egg

DIRECTIONS Sauté veggies in butter till onions are translucent and carrots soften, add thyme and garlic sauté for few more minutes. Add chicken, stir in salt, pepper and turmeric, warm through. Add flour, stir well. Add broth and milk, stir constantly while sauce thickens. Spray baking dish with non-stick spray, line dish with bottom crust, use fork to poke holes in crust. Fill with pie filling. Top with top crust, tucking ends under bottom crust, crimp crust to seal. Poke hole in top center, brush with egg wash. Bake at 400° for 30 minutes, let rest for 10 minutes.