Chicken Pot Pie, Double Crust

This Double Crust Chicken Pot Pie is formed victimization one in every of my favorite room tools, my forged iron cooking pan. i actually don’t recognize what i might do while not my forged iron skillets they're my “go to” once it involves pans in my room. They hold and distribute the warmth equally creating the lowest crust for this chicken pot pie bake tender and golden. 

The creamy do-it-yourself base for the chicken and vegetable filling cooks to sheer perfection. Chicken and vegetables saute between buttery pie pastry couldn’t be something apart from a downhome cooking pan meal that screams comfort.

Ingredients

5 Tbsp butter

1 rib celery diced

3 green onion chopped

1/3 cup all-purpose flour

2 cups low sodium chicken broth

1/4 cup half & half or cream

1 1/2 tsp poultry seasoning

1 1/2 tsp garlic salt

1 tsp dry tarragon leaves

1/4 tsp lemon pepper

1/4 tsp black pepper

3 cups chopped rotisserie chicken

2 cups frozen mixed vegetables thawed

1 14 oz package refrigerated pie crust, bring to room temperature per instructions

1 large egg beaten with 1 tsp cold water (Egg wash)

Instructions

1. Preheat the oven to 350°F. Brush the bottom and sides of a 10-inch cast iron skillet or similar with vegetable oil. Set aside.
2. In a large skillet over medium-high heat melt the butter. Cook the celery and green onion in the butter for 3 minutes or until the celery is beginning to soften.
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