Chicken Pot Pie Bake (Print Version)

# Ingredients:

→ Filling

01 - 1 cup milk
02 - 1 pound shredded chicken breast
03 - 2 cups chicken broth
04 - 2 carrots, sliced
05 - 2 tablespoons flour
06 - 1/2 cup celery, chopped
07 - 2 tablespoons butter
08 - 1 onion, chopped
09 - 1 cup green peas
10 - Salt and pepper to taste

→ Crust

11 - 2 pre-made pie crusts

# Instructions:

01 - Preheat the oven to 400°F (200°C), and grease a pie plate well.
02 - Line the pie plate with one of the prepared crusts.
03 - In a skillet over medium heat, melt the butter. Add the onions, carrots, and celery, and sauté until softened.
04 - Stir in the flour and cook for 1-2 minutes, stirring often.
05 - Slowly stir in the chicken broth and milk, whisking to combine well.
06 - Mix in the green peas, shredded chicken, and salt and pepper to taste. Simmer until the sauce thickens.
07 - Pour the mixture into the prepared pie crust in the pie plate. Top with the remaining crust, crimping the edges of the two crusts together.
08 - Brush the top crust with a beaten egg for a golden-brown color during baking, if desired.
09 - Bake for 25-35 minutes, or until the crust is golden brown and cooked through.
10 - Allow the pot pie to rest for 10 minutes before serving.

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