Ingredients:
1- 1 1/2 pounds cooked chicken ( I used store bought rotisserie)
1 16 oz bag frozen mixed veggies ( boiled in a little chicken broth then drained)
2 tbsp olive oil
1 cup onions diced
1 cup celery diced
1-2 cloves garlic minced
4 red potatoes diced and par cooked
1 stick butter
1/2 cup flour
3 cups chicken broth
1 1/2 cups half and half
1/4 tsp poultry seasoning
1/4 garlic powder
salt and pepper to taste
2 nine inch pie crusts (I used store bought)
1 egg white
1. Sweat onions and celery over medium heat until soft and translucent. (add a dash of salt to bring out flavor)
2. After boiling and draining veggies put in large bowl.
3. Add cooked chicken, onions, celery, potatoes, set aside.
4. In large skillet melt stick of butter until foamy, add flour, poultry seasoning, salt and pepper cook stirring constantly for about 2-3 minutes. Add chicken broth and half and half, keep stirring until smooth and creamy, adjust seasoning to taste.
5. Pour cream mixture over meat and veggies to combine.
6. Place 1 pie crust in nine inch pie plate, brush egg white around rim. Fill crust til mounding without going over sides. Top with second pie crust and seal edges. trim excess crust with kitchen scissors and make slits on top to release steam. Brush top of pie with egg whites for nice texture and shine. Bake at 375 for about 50-55 minutes. Enjoy!
