Chicken Pot Pie (Janine’s)

• 2 split chicken breasts (or about 2 cups shredded chicken)
• 2 1/4 cups chicken broth
• 4 tablespoons butter
• 1 onion, diced (1 cup)
• 2 carrots (2/3 cup), diced
• 2 ribs celery (1/2 cup), diced
• 1/2 teaspoon salt
• Freshly cracked pepper, to taste
• 6 tablespoons flour
• Pinch of freshly grated nutmeg (optional)
• 1/2 cup frozen peas
• 1 single pie crust
• 2 tablespoons beaten egg to glaze the top of crust (optional)

---

1. Set oven rack to lower position and pre-heat oven to 450-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, carrots, celery, salt, and pepper; cook until the vegetables are softened, about 6-7 minutes.
6. Sprinkle the vegetables with 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. Mix in the chicken and frozen peas.
10. 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.
11. Bake for 15-20 minutes, or until the top has started to brown. Reduce oven temperature to 375-F. Bake an additional 10-15 minutes, or until golden brown.
12. Allow to cool for 20 minutes.