Justice for this chicken pot pie because she may not look the prettiest but she's GIVING. Double Crust 🤤 Chicken Pot Pie 🥧 1 Onion— Diced 4 Celery Stalks— Diced Rotisserie Chicken— Shredded 2 Garlic Cloves— Minced 1/2c Unsalted Butter 1/3c Flour 1 3/4c Chicken Broth 3/4c Heavy Cream Salt Thyme Crushed Rosemary Pepper Frozen Mixed Veggies (Peas, Corn & Carrots) 3 Frozen Pie Crusts— 2 will be used and one is a spare just in case! :) Egg Wash— 1 egg beaten with 1 tbsp milk Set oven to 425 and grease a pie pan. When the oven preheats, dice onion and celery, and shred chicken. Set aside. Melt butter in a sauce pan, and add in onion and celery once melted. Once softened, add in minced garlic and stir until fragrant— about a minute or so. Next add flour and stir until fully combined. Then add chicken broth and stir again. Let simmer for a few minutes and then add heavy cream. Stir and let simmer again. It will thicken. Add salt, rosemary, thyme and pepper. Next, add chicken and veggies and stir continuously for a few minutes. Taste and adjust seasoning to your liking! While the filling is simmering, place your pie crust in the pie pan. Once the frozen crust thaws, it’ll be workable which is helpful because you can just fix cracks easily with a spare pie crust on hand! Mold the crust to the pan and then fill with the filling. Place the 2nd (not spare) pie crust on top of the filling and gently push down to press together the edges of the bottom and top crust. Then take a knife and make thin slits across the top of the pie. Brush crust and edges with egg wash and place pot pie in oven! Bake for about 30 minutes— or until the crust is golden brown. Let it sit for at least 10-15 minutes if you can! I didn’t have time so my pot pie is looking...disheveled but at least she’s tasty!!!!!!! Enjoy!!!!!!!!! #chickenpotpie #dinnerrecipe #wintermeals