Chicken Pot Pie

This is an adaptation from a recipe in one of my favorite cookbooks, American Classics. I use refrigerated pie crust and rotisserie chicken that I buy from the grocery store (time is money, and for only $5 to $8 I can get a whole chicken already roasted). I never use an entire chicken for just one pot pie; I either make two pot pies or I use the extra chicken for a different recipe on another day. The mushrooms are optional, as I know many families don't like them; I, however, love them so my kids either pick them out or ingest them by accident.

1 pie crust, refrigerated

1 roasted or rotisserie chicken

2 c. canned low-sodium chicken broth

1-1/2 Tbsp. olive oil

1 onion, chopped fine

3 med. carrots, peeled and cut 1/4" thick

2 small stalks celery, cut 1/4" thick

1 c. fresh mushrooms, sliced

salt and ground black pepper

4 Tbsp. unsalted butter

1/2 c. flour

1-1/2 c. milk (I've also used low-fat half-and-half, which is yummy)

1/2 tsp dried thyme

1/4 c. frozen green peas, thawed

Preheat oven to 400 degrees. Heat olive oil in pan, then sautè onion, carrots, celery, and mushrooms until just tender (about 5 minutes). Season to taste with salt and pepper. While veggies are sautèing, shred the chicken into bite-sized pieces. Transfer the cooked vegetables to a bowl with the chicken; set aside.

Melt the butter over medium heat in the empty pan. When the foaming subsides, add the flour; cook about 1 minute. Whisk in the chicken broth, milk, and thyme. Bring to a simmer, then continue to simmer until the sauce fully thickens, about 1 minute. Season to taste with salt and pepper.

Pour the sauce over the chicken mixture; stir to combine. Stir in the peas. Adjust the seasonings. (Can be covered and refrigerated overnight; reheat before topping with the pastry.) Pour the mixture into a pie plate and top with pie crust.

Bake until the pastry is golden brown and filling is bubbly, about 30 minutes.

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