Chicken Pot Pie is pure comfort food! This recipe has some shortcuts to make it easier. Enjoy!

Chicken Pot Pie 

3 cups rotisserie chicken, pulled or chopped
3 tablespoon unsalted butter
3 tablespoons all-purpose flour
2 and 1/2 cups (30% less sodium) chicken broth
1/2 cup half and half
3 teaspoon Better Than Bouillon Roasted Chicken Base 
1 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
One (12 ounce) package frozen green peas and carrots, cooked in microwave
(Or use 2 and 2/3 cups of cooked vegetables you prefer.)
1 (14.1-ounce) package refrigerated pie crusts
Egg wash: 1 egg plus 1 tablespoon water

Preheat oven to 400ºF. Melt butter over medium heat in a large stock pot. Sprinkle flour over melted butter. Whisk constantly for 2 minutes so it won’t burn. Gradually add chicken broth and half and half. Bring to a boil over medium high heat, whisking until mixture becomes thick; about 3 minutes. Add chicken base, salt, and pepper; to taste. Add reserved shredded chicken, peas, and carrots (or whatever cooked vegetables you like). Stir. Remove from heat and reserve.

On a lightly floured surface with a rolling pin; roll bottom crust into a 12-inch circle. Place bottom crust in a 10-inch cast-iron skillet. Pressing crust onto bottom and up sides of skillet. Pour Chicken Pot Pie filling into bottom crust. Place remaining top crust on filling. Crimp edges to seal. Cut 4 slits in top crust to release steam. Mix egg and water together to make an egg wash. Brush egg wash on top crust. Bake 45 minutes or until crust is golden brown. Remove from oven and let sit 15 minutes before serving. Makes  6-8 servings. Tip: customize the vegetables to your preferences. Use a mixture of 2 and 2/3 cups vegetables. Cooked potatoes, corn, carrots, peas or whatever you prefer.