Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into small pieces
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 1 cup frozen peas
• 1/2 cup unsalted butter
• 1/2 cup flour
• 1 3/4 cups chicken broth
• 1/2 cup milk
• 1 tsp salt
• 1/2 tsp black pepper
• 2 refrigerated pie crusts

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large frying pan, melt the butter over medium heat.
3. Add the chopped chicken and cook until browned.
4. Add the chopped carrots, celery, onion, and frozen peas, and cook until vegetables are softened.
5. Add flour, salt, and pepper to the mixture and stir until coated.
6. Gradually stir in chicken broth and milk and cook until it thickens, stirring constantly.
7. Spoon the mixture into a 9-inch pie dish and top with the second pie crust.
8. Seal the edges by pressing with a fork, cut 6 slits in the top of the crust to allow for venting, and brush with egg wash.
9. Bake for 30-35 minutes or until the crust is golden brown.

Enjoy!

Cozy up with this delicious chicken and vegetable pot pie! It’s the perfect comfort food for those chilly nights. The tender chicken, mixed with the flavorful vegetables and creamy sauce, all wrapped up in a flaky crust, will leave you feeling satisfied and content. Serve this dish with your favorite sides, and you’ll have a meal that everyone will love.