Cadillac Cowgirl Chicken Pot Pie

It was as good as it looked!!!

CC Chicken Pot Pie

1 Rotisserie Chicken, shredded
2 9 inch Pie Crusts (I used the Pillsbury brand that come two to a box)
1/3 Cup plus 2 Tbsp Butter, divided
1 Cup Frozen Peas
1 Cup Baby Carrots, diced
2 Cups Diced Potatoes (I cheated and used the frozen cubed potatoes - with the french fries and hashbrowns in the freezer section)
1 Cup Onion, diced
1 8 oz Package Sliced Mushrooms
1 1/3 Cup Milk
1 1/3 Cup Chicken Broth
1/3 Cup Flour
2 tsp Mild Bill's Cajun Seasoning
1/8 tsp Kosher Salt
1/8 tsp Telicherry Pepper

Preheat the oven to 350 degrees. In a well greased 10 inch cast iron skillet (or comparable sized casserole dish - like an 8x8 or 9x9), lay the bottom pie crust and push it up the sides as far as it will go without breaking apart; set aside. In a large saucepan, melt the 1/3 cup of butter and add the flour to it. Whisk it for about a minute or until it's completely mixed together; add the milk and chicken broth and continue to whisk over medium heat until it has thickened up - about 5-6 minutes. Add the Cajun seasoning, salt and pepper and set aside. Using a large skillet, add the 2 tbsp of butter and saute the onions and mushrooms for about 5 minutes. Then add the chicken, carrots, peas, potatoes and cream mixture. Stir to combine and allow it to heat through for a few minutes. Remove the mixture from the heat and spoon it into the dish with the pie crust. Spread it evenly and then lay the remaining pie crust over the top. You can brush the top with melted butter or an egg wash to help it brown on top. Cut slits in the top to allow steam to escape. Bake uncovered for an hour. Remove it from the oven and allow it to cool for a few minutes before cutting. Serve to your happy family and enjoy!!

Keepin it real in Ellis County one clean pair of panties at a time.....

K