Chicken Pot Pie

 CHICKEN POT PIE

Based on the recipe here.

6 Tbsp. butter

1 medium onion, chopped

2 medium carrots, thinly sliced

3 minced garlic cloves

1/3 c. flour

2 c. chicken broth

1/2 c. heavy cream

2 tsp. salt

1/2 tsp. black pepper

1 tsp. dried rosemary

4 c. shredded, cooked chicken

2 c. frozen mixed vegetables

1 double crust pie crust

In large pot, melt butter over medium heat. Sauce onion and carrots until soft (about 8 minutes). Add garlic and flour; stir constantly for 2 minutes. Add chicken broth and cream. Bring to a simmer and thicken to a gravy consistency. Add salt, pepper, and rosemary. Season to taste. Add shredded chicken and frozen mixed vegetables. Take off heat to let cool while preparing the crust.

Roll out bottom pie crust to a 12" diameter. Place in pie plate. Spoon filling into crust. Roll out top crust to 10" diameter. Place on top of pie filling and crimp edges. Cut 5 slits in top crust to allow venting. Wrap crust edges with foil.

Bake at 425 degrees for 30-35 minutes. Remove for last 10 minutes to brown. Let pie rest 10 minutes after removing from oven before cutting.