Chicken Pot Pie

A little time-consuming, but mostly just in the chopping of the vegetables. This is a family favorite. I make 2 - bake and eat one for dinner and freeze the other, unbaked. Just take out of the freezer in the morning, refrigerate, and it's ready to bake for a delicious dinner.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 1  9 inch pie shell
• 1  leek, chopped
• 1  cup red bell pepper, chopped
• 2  cups carrots, chopped
• 1⁄4 cup butter
• 2⁄3 cup flour
• 2  teaspoons poultry seasoning
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon salt
• 3  cups chicken broth
• 2  cups half-and-half
• 4  cups  cooked chicken, shredded
• 2  cups  frozen peas
• 1  egg, beaten

Directions

1. Melt butter in large skillet.
2. Add leeks, red bell pepper and carrots.
3. Saute 5 minutes.
4. Add in flour, and mix well.
5. Add poultry seasoning, pepper and salt.
6. Mix well.
7. Slowly pour in chicken broth, stirring well.
8. Add half& half.
9. Heat to a simmer, stirring constantly.
10. Continue to cook until carrots are just tender.
11. Add chicken and peas.
12. Pour mixture into 9" pie plate.
13. Cover with pie crust, crimping edges decoratively.
14. Cut several steam holes in top of crust.
15. Brush crust with beaten egg.
16. Pie can be well covered and frozen for up to three weeks at this point.
17. Thaw completely before baking.
18. Bake at 350 degrees 45 minutes, or until top is crisp and browned and filling is bubbly.