Cozy Homemade Chicken Pot Pie

Serving Size: 5-6
Prep Time: 30 minutes
Total Time: 2 hours

INGREDIENTS:

• 1 tablespoon olive oil
• 1 cup baby bella mushrooms, chopped
• 1 medium yellow onion, diced
• 1 cup carrots, diced
• 1 large stalk celery, diced
• 1 medium russet potato, diced
• 1 teaspoon dried thyme
• 1.5 teaspoons garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon sea salt
• 1/4 cup all-purpose flour
• 1 cup vegetable stock
• 1 cup whole milk (or milk of choice)
• 1/2 cup frozen peas
• 2 cups shredded chicken
• 1 package pie crust dough (with 2 layers— one for bottom of pie + one for top)
• 1 egg, beaten

DIRECTIONS:

1. Shredded Chicken: Spray a crockpot with nonstick cooking spray. Place about 1 pound of chicken breasts in a single layer in bottom of crockpot. Season to taste (I like to use 1-2 teaspoons of Italian seasoning, 1/2 teaspoon black pepper, and 1/4 teaspoon sea salt). Cook on low for 1.5-2 hours or until chicken is cooked through. Shred with two forks.
2. Pot Pie Filling: While chicken is cooking, (or you can make the chicken in advance) begin preparing the filling. In a large pot or dutch oven, heat olive oil over medium heat. Add mushrooms and cook until golden brown, 5-8 minutes. Add onion, carrots, celery, potato, thyme, garlic powder, pepper, and salt. Cook for 3-4 minutes, stirring frequently.
3. Sprinkle flour on top of vegetable mixture and stir together to coat evenly. Slowly add vegetable stock and milk. Stir together and bring to a boil, then reduce heat to allow the mixture to simmer for 3-5 minutes to thicken. Lastly, stir in peas and shredded chicken.
4. Preheat oven to 425 degrees. Lightly coat a 9 inch pie dish with nonstick cooking spray. Gently press one layer of dough into the dish. Add the pot pie filling to the center and spread out evenly. Place the second pie crust layer on top and press the edges into the edges of the bottom layer, sealing the two layers together. Lightly brush the top layer of crust with the egg wash (this makes the crust a perfect golden brown!) and create three slits in the center of your pie. Bake for 25 minutes, remove from oven and let rest for a few minutes, and enjoy!