I realize I'm not going to win any awards for my food photography. You'll just have to trust me that the recipes I post are only ones I would make again and are tasty.
This pot pie doesn't have a lot of the delicious gravy but the flavors are so great that it was still fabulous.
5 Tbsp. butter
1 rib celery, diced
3 green onions, chopped
1/3 c. flour
2 c. chicken broth
1/4 c. half and half or cream
1 1/2 tsp. poultry seasoning
1 1/2 tsp. garlic salt
1 tsp. dry tarragon leaves
1/4 tsp. lemon pepper
1/4 tsp. black pepper
3 c. chopped rotisserie chicken
2 c. frozen mixed vegetables, thawed (or not - I didn't)
1 (14 oz) package of TWO refrigerated pie crusts, bring to room temperature per instructions.
1 large egg, beaten with 1 tsp. cold water (egg wash)
Preheat oven to 350. Brush the bottom and sides of a 10 in ch cast iron skillet or similar with vegetable oil. Set aside.
In a large skillet over medium high heat, melt the butter. Cook the celery and green onion in the butter for 3 minutes or until the celery is beginning to soften.
Lower the heat to medium, stirring constantly add the flour to the skillet. Stir until the butter has absorbed the flour.
Continue whisking gradually adding the chicken broth. Increase the temperature and bring to a boil. Add the half and half and immediately lower the heat to simmer. Add the poultry seasoning, garlic salt, tarragon, lemon pepper and black pepper. Mix well. Simmer for 5 minutes.
After 5 minutes, remove from the heat and mix in the chicken and vegetables. Mix well.
Unroll one pie crust and fit firmly onto the bottom and sides of the skillet. Pour the filling into the crust.
Fit the second crust on top. fold under pressing the edge of the crusts together and pinching to seal.
Cut slits in the middle of the crust to vent. Brush with the egg wash.
Bake for 40-45 minutes until the crust is golden. (I had to add at least 20 minutes to this because my top crust didn't look done!) Rest for 10 minutes then serve.
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