{Country Style} Rotisserie Chicken Pot Pie

It's that time of year when I'm mostly like, "Salads, BBQ's, watermelon and all things summer!", but every now and then I just need a yummy, indulge in that comfort food dish, kind of night.  And when that night creeps up, this right here fits the bill.  We are kind of a divided house when it comes to Chicken Pot Pie.  Well, we were before we found this recipe for it, but I'll get to that in a minute.  About half of my kids love the stuff.  Actually, love is probably an understatement.  I think my 15 year old son would eat it three meals a day, seven days a week.  For all of forever.  In fact, for April Fool's Day this year we had a little contest.  I told my kids that whoever won the Best Pranker title this year, I would make them their favorite treat.  He won and guess what he requested.  You guessed it, Chicken Pot Pie.  Because that's his favorite "treat".  On the other hand, we have some (including my husband) that aren't so thrilled about Chicken Pot Pie night.  They silently endure it, eating just enough to get by until everybody's in bed and they can sneak down to the kitchen for a bowl of cold cereal.  That's what one too many cheap frozen chicken pot pies in your youth can drive you to.  That is how things used to be.  I'm telling you, this recipe right here was a game changer.  They were choking down the homemade stuff but it was the cheaters version.  Canned mixed veggies, cream of chicken soup, the whole nine yards.  This recipe takes a little longer, but not much.  The end result is well worth the extra effort.  The first time I tried this version, I didn't tell anybody it was a different recipe than I usually use.  The haters had that, "here we go", look in their eyes as they geared up for the obligatory, peacekeeping bite.  After one bite their eyes lit up and they were all about the Chicken Pot Pie love!  "What is this?"  "This is so good!" "I love this!"  "Team Chicken Pot Pie forever!"  Okay, maybe I made that last one up but all the other comments are legit.  And of course the original Team Chicken Pot Pie was on cloud nine.  We'd like to thank my sister for this recipe and for bringing our family happily together on Chicken Pot Pie night.

Crust (you can use a refrigerated crust or this homemade one)
1 egg
1/2 tsp lemon juice
1/4 cup cold water
2 cup flour
1/4 tsp salt
1/2 TBS sugar
1/2 tsp baking powder
1 cup butter flavored shortening

Beat egg, lemon juice and water together in a small bowl and set aside.  Sift flour, salt, sugar and baking powder.  Cut shortening into the flour mixture until mixture is crumbly and shortening is evenly distributed.  Combine the egg, lemon juice and water mixture with the flour mixture, until  mixed well.  I think it's easier to use my hands to mix it up.  Divide into two balls.  Roll each out into a circle, about ten inches wide.  Place one crust in the bottom of a greased 9 inch pie pan.

Filling
1 rotisserie chicken*, meat removed and shredded
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
2 potatoes, diced
1/3 cup butter
1/3 cup chopped onion
½ cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 tsp dried thyme
1 tsp dried parsley
2 cups chicken broth
1 cup milk
1 egg

*Rotisserie chicken is definitely the best but I've used regular chicken breast if I don't have a rotisserie chicken on hand and it turned out good as well.

Preheat oven to 375. In a saucepan, combine carrots, peas, potatoes and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, thyme, parsley and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and add shredded chicken and veggies. Mix together then pour into pie crust. Cover with top crust, seal edges, and cut away excess dough. Whisk egg then brush on top of crust. Make several small slits in the top to allow steam to escape. Bake in the preheated oven for 45 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving

Source: Whisked Away