jack o' lantern chicken pot pie
2 Tbls unsalted butter
½ onion, diced
3 carrots, peeled and diced
3 celery stalks, peeled and diced
2 tablespoons AP flour
2 cups chicken stock
1 Tbls kosher salt
1 teaspoon freshly cracked pepper
1 rotisserie chicken, deboned and shredded
1 premade roll out pie crust
1 egg + 1 Tbls water, beaten
Preheat oven to 350 degrees.
In a large sauté pan, melt butter on medium heat. Add onion, carrots and celery and allow to soften, about 5 minutes.
3. Sprinkle in flour, salt and pepper and whisk to combine.
Add chicken stock and bring to a boil.
Lower heat to medium low and add chicken. Mix to combine and remove from heat.
Grease a deep dish pie plate and line with one of the pie doughs.
Fill the plate with the chicken mixture. Cut your jack o lantern pieces out of the top dough.
Place it on top of the pie.
Brush with egg wash.
Bake for 1 hour, until golden, brown and delicious.
