Ingredients:

  • 1 lb double pie crust
  • 1 large egg
  • 1 tbsp heavy cream
  • 1 tsp flaky sea salt
  • 1 tsp cracked black pepper
  • 4 cups shredded Costco rotisserie chicken
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups frozen peas and carrots
  • 1 cup sliced celery
  • 0.5 cup unsalted butter
  • 0.5 cup all-purpose flour
  • 3 cups low-sodium chicken stock
  • 1 cup heavy cream
  • 1 tsp dried thyme
  • 1 tsp poultry seasoning

Instructions:

  1. Shred 4 cups of the Costco rotisserie chicken, discarding the skin and bones.
  2. Melt 0.5 cup butter in a large pan and add the yellow onion and celery. Cook 5 minutes until translucent and soft.
  3. Stir in 0.5 cup flour and garlic. Cook 2 minutes until it smells slightly toasted.
  4. Gradually add 3 cups chicken stock, whisking constantly to prevent lumps. Cook until the mixture thickens and coats the back of a spoon.
  5. Stir in 1 cup heavy cream, dried thyme, poultry seasoning, salt, and pepper. Simmer 1 minute until velvety.
  6. Add the shredded chicken and 2 cups frozen peas and carrots. Remove from heat immediately.
  7. Roll out the bottom crust and fit it into the 9 inch pie plate. Trim the edges to a half inch overhang.
  8. Pour the chicken mixture into the crust. Place the top crust over the filling and crimp the edges together tightly.
  9. Whisk the egg and 1 tbsp heavy cream. Brush generously over the top. Sprinkle with flaky salt.
  10. Place on a baking sheet and bake at 400°F (200°C) for 30 minutes, then reduce to 350°F (180°C) for another 20 minutes. Bake until the crust is deep golden and filling is bubbling.