Skinnytaste Mom’s Chicken Pot Pie from One & Done

Zytigg

4 sp Blue

1 tablespoon olive oil

1 onion, diced

4 carrots, peeled and diced

3 celery stalks, diced

salt & pepper to taste

1 cup frozen peas

1 cup frozen corn

2 large rotisserie chicken breasts, diced

⅓ cup chopped parsley

3 ¾ cups chicken broth, divided

¼ cup cornstarch

1 refrigerated pie crust

1 egg

1. Preheat the oven to 425F.

2. In a large skillet, heat the olive oil. Add onions, carrots and celery, and season with salt and pepper. Saute for 10 minutes.

3. Add frozen peas and corn, chicken, parsley and 2 cups of chicken broth. Cover and bring to a rapid boil.

4. Whisk together the remaining broth with the cornstarch and add to the chicken mixture. Simmer for 6 minutes stirring occasionally as the filling thickens.

5. Divide the filling into 6 ramekins (mine were about 1 ¼ cups capacity) and cover with cut out circles of pie dough. Crimp the edges. DO NOT MAKE SUPER FANCY POLKA DOT DESIGNS BECAUSE THE FILLING WILL BUBBLE OVER! JUST MAKE A FEW SLITS IN EACH TOP INSTEAD. SOMETIMES BEING FANCY DOESN'T PAY OFF.

6. Whisk an egg and brush each crust.

7. Bake the pot pies on a baking sheet for about 30 minutes and allow to set for at least 10 minutes before digging in.

Sauce needs more flavor

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