Chicken Pot Pie

My sweet dad brought us a rotisserie chicken yesterday and the leftovers were perfect for a lovely chicken pot pie tonight...it was kind of like chicken noodle soup (without the noodles) under a tasty crust blanket- warm and comforting and very yummy. There is just a bit of butter and no cream or milk in this recipe, so kind of on the healthy side if you just nibble on the crust :)

Chicken Pot Pie

1 tablespoon olive oil
2 carrots, cubed
2 stalks celery, sliced
1 small onion, diced
1 teaspoon thyme
2 tablespoons butter
3 tablespoons flour
salt and pepper to taste
2 cups chicken stock
2 cups cooked chicken, shredded or cut into bite sized cubes
1/4 - 1/2 cup frozen peas (depends on how much you love peas!)
1 unbaked ready made pie crust
1 egg
1 tablespoon water

Saute onion, celery and carrots in olive oil until softened, about 5 minutes. After mixture is soft, move it to the edges of the sauce pan and melt butter in middle. Add flour to the melted butter and stir into a kind of roux and then mix with all the vegetables for 3 minutes. Add thyme, salt and pepper and then add chicken stock and stir over medium heat until bubbling and the mixture has thickened a bit.  Add cooked chicken and saute a few more minutes.  

Roll out pie crust on counter. Put chicken mixture in a 9 inch pie pan and place pie crust on top of mixture in pie plate. Brush crust with egg wash (whisk egg with water) and bake at 375° for 25-30 minutes untll crust is golden brown. Enjoy!