Chicken Pot-Pie “belly warming”

• This is a flavor of my childhood the warm smells of pie cooking in the kitchen. Makes my mouth water and heart warm to the memories. This is a simple version to my moms pressure cooker chicken and garden grown ingredients. Not to mention from scratch crust. But its still a crowd pleaser in the kitchen.
• 1 whole rotisserie chicken skinned and deboned – chopped
• 1 red pepper chopped
• 1 small onion chopped
• 2 stalks celery chopped
• 2 carrots chopped
• I cup frozen peas.
• 1 clove garlic finely chopped
• Tbs olive oil
• 1/2 tsp nutmeg
• 2 cup chicken broth
• 1/2 cup flour
• Salt and pepper to taste
• Two boxed pie crust for time or scratch recipe

I large pan sauté veggies w oil until past wilt and starting to caramelize. Add chopped chicken and combine with spices and pepper.

Once hot cover with flour and combine all.

Add broth slowly creating a gravy/rue. Salt to taste.add frozen peas to cool a bit and not over cook peas.

Makes two standard pies or one deep dish.

Cover pie dish with 1 crust add hot filling then cover with top crust. Try to roll under crust. Filling will expand a bit in cooking and bubble over sides. Slice vents on pie top. Bake 375 for 45 min on a cookie sheet to catch drippings.

Enjoy hot and watch them lick the plates!