BROCCOLI CHEDDAR CHICKEN POT PIE

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Servings: 6

You’ll Need:

• 1 (14 Ounces) package refrigerated pie crust, bring to room temperature per instructions.
• 2 Tablespoons light butter or butter.
• 3 Green onion (chopped).
• 1 Cup whole milk (plus 3 Tablespoons).
• 4 Ounces onion & chive cream cheese (softened).
• 1 1/2 Teaspoon garlic salt.
• 1/2 Teaspoon black pepper.
• 1/8 Teaspoon ground mustard.
• 2 Tablespoons all-purpose flour.
• 2 Cup shredded sharp cheddar cheese (divided).
• 3 Cup rotisserie chicken (roughly chopped).
• 1 1/2 Cup broccoli florets (steamed crisp tender and chopped).
• 1 Large egg (beaten with 1 Tablespoon water).

How to Make:

-Preheat the oven to 350°F. Lightly spray a 9-inch deep dish pie dish with cooking spray.Fit one pie crust into the dish leaving enough overhang to crimp with the top crust. Set aside.
-In a medium-size skillet over medium-high heat melt the butter. Cook the green onion just until softened around 1 to 2minutes.
-Add the milk and cream cheese. Cook over medium-heat stirring until the cream cheese has melted.Add the garlic salt, black pepper and ground mustard.
-Dissolve flour in 3 Tablespoons cold milk until dissolved. If needed, add more milk 1 Tablespoon at a time. Whisk the flour slurry into the the sauce.Cook over medium-high stirring constantly until thickened. Once the sauce begins to thicken lower the heat and simmer for 2minutes.
-After 2minutes mix in 1-1/2 cup shredded cheese. Stir until melted.
-Remove from the heat and add the chopped chicken and broccoli florets. Mix until combined then pour into the pie shell.Sprinkle the top with the remaining 1/2 cup shredded cheese.
-Fit the second crust on top. Fold and crimp the edges of the two pie crusts together.Cut 4 slits in the middle of the pie.
-Whisk together the egg and cold water and brush over the the entire crust.
-Bake for 40 to 45 minutes until golden. Rest for 10minutes before serving.

♥♥ENJOY ENJOY!♥♥

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