Pot Pie

Pot Pie (Makes 2) we

-Meat from 2 rotisserie deli chickens

-2 frozen pie crusts

-2 fresh pie crust rolls (by canned biscuits in store)

-.5 to 1 stick salter butter

Preheat oven to 400

-1 Cup each: chopped onion, carrot/pea mix. Potato, sweet corn

-2 cloves chopped garlic

-S&P, garlic salt, poultry seasoning

-1/2 C flour 

-4 cups chicken stock 

-1 to 1.5 C half and half

Sauté w salted butter:

1 Cup each chopped: onion, carrot/pea mix, potato, 2 garlic cloves & sweet corn 

Season w S&P, garlic salt, poultry seasoning

Put 2 pie crusts in oven w 5-7 min timer. Take out before brown.

When potato is fully cooked, stir in half a cup flour. Add more butter as needed.

Slowly stir in : 4 C chicken stock and 1 C half and half

Taste for flavor. Add more seasonings as needed.

Fold in 4 cups of chopped chicken from pre-cooked rotisserie deli chicken

Do a final taste test and season as needed or add more half and half if too dry.  Add more flour I’d too thin.

Fill pie crusts w filling. Add vent slits to pie crust rounds. Top each pie. Trim the edges off w scissors. Crimp to seal. Bake until top crust flaky and browning a bit OR freeze for later.