Deep Dish Chicken Pot Pie

• 1 rotisserie chicken, meat removed from bone
• 2 cups sliced fresh carrots
• 2 cups fresh green peas
• 1 clove garlic, chopped
• 1/3 cup butter
• 1/2 medium Spanish or yellow onion, chopped
• 1/3 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pinch celery salt
• 1 3/4 cups low sodium chicken broth
• 2/3 cup 1% milk
• 1 egg white
• 2 refrigerated pie crusts

1. Preheat the oven to 425 degrees F. In a medium saucepan, boil the carrots and peas together for about 15 minutes, then strain and set aside.
2. While the peas and carrots are boiling, melt the butter in a large non-stick skillet on medium heat. Add the garlic and onion and cook for 10 minutes.
3. Add the salt, pepper, and flour to the skillet. Stir everything together, then slowly stir in the broth and milk. Let this simmer for about 8 minutes (the mixture should thicken).
4. While the gravy is simmering away, unroll and press a pie crust into the bottom of your casserole or pie dish. Brush the crust with a little bit of egg white.
5. Alternately add peas & carrots and chicken to the pie crust. Pour the gravy on top, making sure to evenly drizzle over the filling.
6. Add the top crust and press the edges together to seal. Using the tip of a sharp knife, cut 4 slits in the top. Brush the top crust with egg white. Bake for 30-35 minutes and allow to cool 5-10 minutes before diving in.

rotisserie chicken, carrots, fresh green peas, clove garlic, butter, yellow onion, flour, salt, black pepper, celery salt, chicken broth, milk, egg

Taken from food52.com/recipes/25888-deep-dish-chicken-pot-pie (may not work)