Yield: 4

Scott Nowell

Easy weeknight chicken pie.

• 2frozen deep-dish pie doughs, thawed
• 1large egg yolk, beaten
• 1cup frozen carrots
• 1cup frozen peas
• 1cup frozen pearl onions
• 2celery stalks, chopped (about ½ cup)
• ½tsp black pepper
• kosher salt
• 3TBS butter
• 3TBS AP flour
• 2cups chicken stock or broth
• 4cups shredded rotisserie chicken (about 1 lb) (from 1 chicken)

Sauce:

Preheat oven to 400°F.

Heat a 2½ qt sauce pan over medium heat. Add butter and melt until foaming stops. Add flour and cook for 3-5 minutes to make a roux.

Add 2 cups of chicken stock, whisk and bring to a boil. Reduce heat and simmer for 5 minutes.

Add vegetables and return to boil. Reduce heat to simmer.

Taste and adjust seasoning. Remove from heat.

Pie:

Press one of the doughs into the bottom and up the sides of a round baking dish. Fold over top edge. Paint the top edge of the dough with egg wash.

Spoon chicken filling into the baking dish. Place second dough sheet over filling. Trim to ½-inch over hand and fold edge under. Crimp with a fork. Paint the top of the pie with egg wash.

Bake at 400°F until filling is hot and bubbling and the crust is cooked, 25 to 30 minutes. Let pot pie cool 5 minutes before serving.