Chicken Pot Pie

Ingredients

Filling:

2 medium yellow onions (1/2-inch dice)

2 carrots (cut in half lengthwise then into 1/2-inch-thick half-moons)

3 celery ribs (cut in half lengthwise then into 1/2-inch-thick slices on a bias)

2 sprigs fresh thyme

2 sprigs fresh rosemary

2 fresh sage leaves

2 lbs boneless chicken (or substitute with store-bought rotisserie chicken)

4 tablespoons unsalted butter

1/3 Cup all-purpose flour

1 fresh or dried bay leaf

4 Cups chicken stock

3/4 Cup heavy cream

1 Cup frozen peas (defrosted)

extra-virgin olive oil

2 frozen pie crusts or homemade

Directions

Preheat oven to 400ºF.
Chicken Filling: In skillet, heat 3 TBs olive oil over medium-high heat. Sauté the onions, carrots, and celery with the thyme, rosemary and sage for 15 minutes. Season with salt and pepper.
Pull the meat from the roasted chickens and chop up into bite size pieces or sauté fresh chicken.
When the vegetables are fork tender, remove herb stems and discard. Melt the butter and whisk in the flour. Gradually pour in chicken stock while whisking constantly. Add the bay leaf and heavy cream. Bring the mixture to a boil and reduce to a simmer. Stir in peas and chicken. Simmer for 10 more minutes, or until thick and creamy. Adjust seasoning if necessary.
Pie crust on bottom, add filling, place top crust on & bake 30-45 minutes.
MUST cool 1 hr prior to serve

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