Chicken Pot Pie

This recipe makes two 9" pot pies -enjoy both or freeze one for later !

You'll Need:
2 boxes of the Pillsbury (or like) pie crusts from the dairy section-they each contain one top and bottom crust.
3-4 split whole chicken breasts, skin on
3 tablespoons olive oil
kosher sea salt
fresh black peper
5 cups chicken stock (look for MSG free, and I usually do 4 cups regular and 1 cup bold stock)
12 Tablespoons unsalted butter
2 cups chopped yellow onions
1 bag frozen peas (about 3 cups)
2 cups diced carrots
2 cups sliced celery
1/2 cup minced fresh parsely leaves
3/4 cup all purpose white flour-don't use wheat
1/4 cup heavy cream
1 egg and 1 tablespoon water for egg wash
4 teaspoons minced garlic-optional

1. Preheat oven to 350. Rub chicken breasts with olive oil, salt, pepper and minced garlic if you have some handy. Bake for 45 minutes or until cooked. Set aside to cool and once cool pull apart into bite size pieces.
2. In deep saute pan or dutch oven saute the onions in the butter until translucent (about 10 min on medium low heat)
3. Heat chicken stock and veggies except peas and parsely in a pot until at a simmer.
4. Add flour to onions and stir for 2 min over low heat
5. Add stock, veggies, peas, parsely, and heavy cream to the onion mixture and stir until thickened.
6. Arrange pie crusts in pie dishes, fill with the cooked filling, and top with the additional crusts making certain to use a fork to seal the edges. Poke a few holes in the top of crust to allow some air flow.
7. Apply egg wash to top of pie, sprinkle sea salt and cracked pepper on top, bake for 1 hour on a baking sheet.

Enjoy!