Rotisserie Chicken Pot Pie

You are definitely going to want to make this easy pot pie when the cooler weather comes back. Pot Pie is just such a great comfort food. I used a rotisserie chicken from Costco and it worked great. Much faster than cooking a couple breasts. You will have chicken left over but there are always so many ideas to use it such as salad, tacos, enchiladas, or just a sandwich. I wanted to make it a little lighter that is why I used puff pastry to cover just the top of the pie. You can make it one solid piece or fancy it up doing a lattice. I didn't really intertwine my lattice as you can see but I think next time we would like a solid puff pastry crust with a few vents because I will definitely be making this again. This filling recipe will also work if you want to make a traditional pie crust on top. I have made it with a store bought crust. I make it in my 10 inch iron skillet and top it with the crust. The oven temp and time will be the same.

Preheat oven to 400 degrees.

Ingredients:
4 medium carrots, sliced
1 stalk celery, finely chopped
1/3 cup finely chopped onion
1/3 cup butter
1 teaspoon minced garlic
pepper to your liking
1/4 teaspoon dried Italian seasoning
1 3/4 cup chicken broth OR stock (I use the boxed varieties of stock)
2/3 cup half & half
1/3 cup flour
1 pound shredded rotisserie chicken ( I weighed mine on a kitchen scale but probably around 4 cups, if you like more add more)
1 heaping cup frozen peas
1 beaten egg
1 sheet thawed puff pastry OR store bought pie crust

Directions:
1. Boil carrots until fork tender but not overdone that they fall apart.

2. In large skillet saute onion, celery, garlic, salt, and Italian seasoning in butter until tender.

3. Add chicken stock and half and half to onion mixture and stir.  When heated back up add flour and whisk until thickened. (5 to 10 minutes)

4. Mix in shredded chicken, frozen peas, and drained carrots.

5. Spray 8x11 1/2  (or similar size) glass dish with baking spray.

6. Pour in mixture and top with thawed puff pastry. Cut slits on top or make lattice work. Whisk the egg and brush on top of pastry.

Bake on 400 degrees for 25-30 minutes or until bubbly and golden brown.