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 teaspoons 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 filling 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. Cut 4 slits into crust with a knife. 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 green beans or whatever you prefer.