Chicken Pot Pie
- Refrigerated pie crust
- rotisserie chicken, shredded
- 3/4 cup carrot, chopped
- 3/4 cup onion, chopped
- 3/4 cup celery, chopped
- 1 tsp thyme OR oregano
- 1 Tbs butter
- 1 Tbs olive oil
- 1 box chicken broth
- 3 Tbs flour mixed with 1 cup water (or more water if that’s too thick to mix)
Preheat oven to 400
Line pie plate with one pie crust.
Heat oil and butter in pan over med to med-hi heat. Add all veggies and sauté until tender. They should sizzle gently the whole time. Stir in thyme or oregano and mix to combine.
Pour in about 3 cups of chicken broth and simmer over MEDIUM for 5 minutes. (That is an estimate. If it doesn’t look like enough, add more.) Once it is bubbling very gently, gradually stir in the flour/water mixture a little at a time, stirring constantly so that you don’t end up with lumps. BE SURE THE PAN IS NOT TOO HOT; OTHERWISE THE FLOUR WILL COOK INTO LUMPS AND BE GROSS! Keep adding more of the flour mixture until the broth has thickened up to your satisfaction. (Add a little, mix mix mix, add a little more, mix mix mix…)
Stir in the shredded chicken. Pour all of it into pie crust in pie plate. Top with second crust and crimp edges. Slash the top to allow steam to escape.
Put pie in oven and cook at 400 for 10 minutes. After 10 minutes, LOWER HEAT TO 350 and continue baking until you can see that it is bubbling in the slashes you made. This should take about 30-45 minutes. You’ll have to babysit it.