Chicken Pot Pie

·       4 tbsp. butter

·       ½ cup finely diced onion

·       ½ cup finely diced carrot

·       ½ cup finely diced celery

·       3 cups shredded cooked chicken (we usually use a rotisserie chicken)

·       ¼ cup flour

·       3 cups chicken broth

·       ¼ tsp. turmeric

·       Salt & pepper, to taste

·       ½ tsp. thyme

·       ¼ cup half-and-half

·       2 whole unbaked pie crusts

·       1 whole egg

·       2 tbsp. water

Preheat oven to 375°. Melt butter in large pot over medium-high heat and add onion, carrots, and celery, stirring until translucent, about 3 minutes. Stir in chicken and sprinkle with flour, then stir until combined. Cook for 1 minute, then pour in chicken broth, stirring. Allow to simmer until broth has reduced and thickened, stirring occasionally (sometimes this takes 8-10 minutes, sometimes 15-20! I just wait til it looks right). Once broth is thick, add turmeric, salt & pepper, and thyme. Then add half-and-half and allow to simmer approx. 3 minutes to thicken. Add a splash of broth if it’s too thick.

Meanwhile, roll out your bottom piecrust and place in pie 9 in. pie pan, poking holes in it with a fork. Pour filling into dough and cover with other crust, pressing the top and bottom layers of dough together. Cut an X or another shape into the top to allow steam to escape. Mix together the egg with 2 tbsp. water and brush over the crust’s surface (you will have some egg wash left over). Place pie on a rimmed baking sheet and bake 25-30 minutes, until the crust is golden brown and filling bubbles. To prevent crust from getting too brown, you may want to cover it very lightly with foil for the first 15 minutes of baking time.