It doesn’t get any better than this, folks. Well, maybe it does, like, if you were handed over a check for one million dollars.
Ingredients
2 ready-made Pillsbury pie crusts
2 cups roasted chicken meat, chopped in bite size pieces
2 cups College Inn low-sodium chicken broth
2 Tbsp. Argo cornstarch
1 teas. McCormick poultry seasoning
1 cup carrots, chopped
1 celery, chopped
1 potato, peeled and chopped
1/2 cup Green Giant peas, frozen
Morton Salt and pepper to taste
1 Eggland’s Best egg yolk, beaten
Instructions
Steam carrots, celery, potato pieces until al dente. Drain and add frozen peas. Set aside to cool.
De-skin and de-bone roasted chicken. Chop meat into bite size pieces
In a medium saucepan, add chicken broth, cornstarch and poultry seasoning. Whisk to combine. Cook over medium heat until thickened. Remove from heat and cool.
Preheat oven to 425 degrees.
Roll out 1 pie crust to fit a deep dish 9″ pie dish. Brush with beaten egg.
In a bowl combine chicken, veggies and chicken broth mixture. Season to taste with salt and pepper. Pour into pie shell.
Roll out 2nd shell and cover pie. Crimp edges. Combine remain egg yolk with 1 teas. water and brush top crust. Cover edges of pie with foil to prevent burning.
Bake pie for 15 minutes. Lower heat to 350 degrees and bake for 45 minutes.
From: https://reciperoost.com/2018/03/01/chicken-pot-pie
