Chicken Pot Pie (Janine’s)

• 2 split chicken breasts (or about 2 cups shredded chicken)
• 2 cups chicken broth
• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 onion, diced
• 1 (12oz) bag frozen peas and carrots.
• 1/2 teaspoon salt
• Freshly cracked pepper, to taste
• Pinch of freshly grated nutmeg (optional)
• 1 single pie crust
• 2 tablespoons beaten egg to glaze the top of crust (optional)

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1. Set oven rack to lower position and pre-heat oven to 350-F.
2. If using rotisserie chicken, skip to step 4.
3. In a medium saucepan, heat oil over medium high heat. Add chicken and brown on both sides. Add chicken broth; Cover and cook until chicken is cooked through. Remove the chicken and pour broth into another bowl. Shred the chicken.
4. In the now empty saucepan, melt the butter.
5. Add onion and cook until softened, approximately 7 minutes.
6. Add flour and stir until well incorporated.
7. Add chicken broth, one ladle at a time, and whisk until fully incorporated.
8. Add nutmeg. Taste for salt and pepper. Allow the sauce to thicken.
9. Add bag of frozen peas and carrots; cook until the vegetables are softened, about 2-3 minutes.
10. Add the shredded chicken.
11. Pour the mixture into pie dish. Cover with the pie crust. Brush the top with the egg and cut a few slits to allow the steam to escape.
12. Bake for 25-30 minutes, or until golden brown.
13. Allow to cool for 20 minutes.