Home made chicken pot pie

Ingredients:

• 2 cups chicken broth
• 1 cup half-and-half (or use heavy cream or whole milk)
• ⅓ cup salted butter
• 1 cup chopped onion
• 1 cup peeled and chopped carrots
• 1 cup chopped celery
• ½ cup all purpose flour
• 1 teaspoon salt
• ¼ teaspoon pepper
• 4 cups chopped, cooked chicken(we use store bought rotisserie)
  
• ½ cup frozen peas, not thawed
• 1 refrigerated pie crust (from a 14.1 ounce box)

 Tip: do not use non stick pan for this recipe.

Instructions:

• Step 1 - Preheat oven to 400°F. and grease a 2-quart casserole dish or deep-dish pie plate; set aside (or you can use a 2-quart oven-proof skillet).
• Step 2 - In a separate bowl, whisk together chicken broth and half-and-half. Set aside.
• Step 3 - Melt butter in a large skillet over medium-high heat.
• Step 4 - Add onion, carrot, and celery; sauté for 10 minutes.
• Step 5 - Add flour and continue cooking and stirring for 1 more minute. Reduce heat to medium and stir in the chicken broth mixture.
•  atep 6 - Continue cooking over medium heat, stirring regularly, until thick (about 5-6 minutes). Make sure that the mixture doesn’t boil. Stir in the salt and pepper. Add chicken and frozen peas.
• step 7 - Transfer the mixture to the prepared baking dish (or leave in the oven-safe skillet). Top with the pie crust, sealing and fluting the edges as desired. Cut slits into the top of the crust to allow the steam to escape.
• Atep 8 - Bake in a 400°F oven for about 35-40 minutes, or until the crust is golden brown.
• Let the pot pie rest for 10-15 minutes before serving.