Chicken Pot Pie

Ingredients

• 2 (9 ounce)  refrigerated pie crusts
• 1/2 cup extra virgin olive oil
• 1 onion, chopped
• 2 finely chopped garlic cloves
• 1/2 cup all-purpose flour
• 2 teaspoons pepper
• 2 teaspoons salt
• 1 pinch dried rosemary
• 1/2 teaspoon cajun seasoning (Tony Chachere's)
• 1 (1 1/4 ounce) package chicken gravy mix
• 2 cups chicken broth
• 1/2 cup milk
• 1/2 rotisserie-cooked chicken (seperated into small pieces)
• 1 potato, diced and cooked (boiled until fork tender)
• 3 carrots, cut and cooked (steamed or boiled until fork tender)
• 1 (10 ounce) package sliced mushrooms (sauteed in olive oil)
• 1 (8 ounce) can green beans
• 1/2 (15 ounce) can sweet peas
• 1 (8 3/4 ounce) can corn
• 1/2 cup shredded sharp cheddar cheese

Directions

1. 1

   Sauté mushrooms in a little bit olive oil.

2. 2

   Boil diced potato and boil carrots.

3. 3

   Separate half of the rotisserie chicken into small pieces.

4. 4

   Cook chicken gravy according to directions on package with using chicken stock instead of water.

5. 5

   Sauté onions in olive oil about 2 minutes until tender and translucent then add garlic and cook for another 2 minutes over medium heat.

6. 6

   Add flour, salt and pepper and seasonings, stir until well blended.

7. 7

   Gradually whisk in gravy, remaining broth, and milk, cooking and stirring until bubbly and well thickened… Cook about 20 to 30 minutes on medium-low heat stirring occasionally.

8. 8

   Stir in chicken potatoes, corn, green beans, peas, carrots and mushrooms until well mixed.

9. 9

   Prepare pie crusts as directed on package for two-crust pie using 10 in pie pan… prick bottom of crust with fork and press the crust with fork all around the sides of the pan.

10. 10

    Add small handful of cheese on top of the bottom crust.

11. 11

    Remove from the heat and spoon mixture into crust-lined pan. Add another small handful of cheese to top of mixture.

12. 12

    Top with the second crust: seal edges well and flute. Cut slits in top crust.