Ingredients
2 (9) inch pie crusts
3 T butter
1/3 cup chopped onions
1 chopped celery stalk
1 tsp minced garlic
3 Tbs all-purpose flour
1 1/2 cups chicken stock or broth
1 T onion powder
1 T garlic powder
1 tsp Italian seasoning
1/2 cup heavy cream
2 cup cooked, shredded chicken
12 oz. pkg. frozen peas and carrots
1 egg
1 tsp water
salt and pepper to taste
Instructions
Preheat oven to 400 degrees F
Melt butter in a saucepan
Sauté onions and celery in the butter until translucent; about 5 mins
Add garlic and sauté for 1 min.
Sprinkle in flour and stir for 2 mins to cook out flour taste
Pour in the chicken stock and add in Italian seasoning, onion, & garlic powders
Simmer for 5 mins
Stir in the heavy cream
Salt and pepper to taste
Cook until mixture thickens
Turn off the heat
Add in the chicken, peas, and carrots
Roll out one pie crust to 1 cm thickness and add it to the bottom of a greased, 9-inch pie plate
Pour filling into the pie dish on top of the crust
Roll out the other crust and top the filling. Press to seal the edges
Whisk egg and water together and brush the top of the crust with it.
Cut several slits in the top of the pie to vent
Bake for 30-35 mins or until golden brown
Allow 10 mins to cool before serving