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Chicken Pot Pie

Nothing is more welcoming than chicken pot pie on a cold night. Store-bought rotisserie chicken and a ready-to-use pie crust make this a snap to pull together! Serve with a fresh green salad to complete the meal.

1 cup chopped onion

1 cup diced celery

1 cup diced carrots

1 cup frozen green peas

⅓ cup butter

⅓ cup all purpose flour

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon celery seed

1¾ cups chicken broth

⅔ cup milk

1 pound (approx. 3 cups) shredded or cubed rotisserie chicken

2 9-inch unbaked pie crusts (refrigerated, not frozen)

Preheat oven to 425 degrees.

In a stock pot, sauté onions, celery, carrots, and peas in butter until tender. Stir in flour, salt, pepper, and celery seed. Slowly add in chicken broth and milk. Stir constantly until well blended. Simmer over medium-low heat until it thickens. Add in shredded chicken and heat through.

Place bottom crust into pie dish. Pour chicken mixture in. Cover with top crust, seal edges, and cut away any excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.