Homemade Chicken Pot Pies

There's nothing better than hot steaming flaky crusted chicken pot pie. They really aren't hard to make your slef and are so worth it. I make 6 at a time and freeze 4. Plus the ENTIRE family will eat this. I promise!!! Even the picky ones:)

It's perfect. Please try!!! They're good for your soul!!!!

 Homemade Chicken Pot Pie

Ingredients for pies filling:

• 1 rotisserie chicken picked
• 2 cups sliced carrots (about 5 carrots)
• 1 cup frozen green peas
• 3/4 cup sliced celery (about 4 stalks)
• 1 cup cubed red potatoes (about 3 potatoes)
• 1 cup sliced mushrooms
• 1 chopped onion
• 4 garlic toes minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 
  
• Ingredients For Sauce: 
• 1/4 cup flour
• 1/4 cup butter
• 1 cup heavy cream
• 1-2 cups milk
• 
  
• 2 (9 inch) unbaked pie crusts or make homemade as I did using {THIS} recipe

Directions

1. Preheat oven to 350 degrees F (220 degrees C.) Pick your chicken ahead of time and set meat aside in bite sized chunks.
2. In a saucepan saute potatoes and mushrooms until just tender, remove and set aside(15-20 min).
3. In the same sauce pan, saute onion, carrot, celery, and garlic until just tender (about 15 minuets)
4. Now combine everything, the potatoes, mushrooms with the veggies mixture and chicken. Now add your frozen peas. Stir together in a large bowl or in the sauce pan.
5. To make the cream sauce. Melt butter in a medium pot, add the flour whisking constantly. Now add the cream and whisk until thick. Now add your milk until desired consistency. Set aside.
6. You should have 2 pie crusts previously prepared so divide one into 6 little balls, roll them out and place in the bottom of the aluminum pie tins, fill with pie filling, top with 1/4 cup cream sauce. Set pies aside.
7. Now divide second pie crust into 7 little balls. Roll them out, top the pies, pinch pies edges to shut. Use the 7th little ball to cut out your heart shapes. Brush them with egg wash and top pies. cut vent holes for steam and bake for 45 minuets at 350 degrees.
8. These keep wonderfully in the freezer. I always make 6 and freeze 4 of them for later. 

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