Chicken Pot Pie

Ingredients

• 3 cups Rotisserie chicken meat, shredded or chopped
  🛒 Store Shortcut: Deli rotisserie chicken or refrigerated pre-cooked chicken strips
• 1⅔ cups Prepared fresh mirepoix (diced carrot, celery, and onion)
  🛒 Store Shortcut: Produce-section pre-diced mirepoix
• 1 cup Frozen peas
  🛒 Store Shortcut: Pour straight from the bag
• ⅓ cup Butter
• ⅓ cup All-purpose flour
• ½ tsp Salt
• ¼ tsp Black pepper
• ⅛ tsp Celery seed
• 1¾ cups Chicken broth
  🛒 Store Shortcut: Easy-pour carton with a twist cap
• ⅔ cup Milk
• 1 package Refrigerated double pie crusts
  🛒 Store Shortcut: Ready to fit into the dish and unroll over the top

How to Prepare Chicken Pot Pie

1. Set Up the Pie Dish & Preheat
   Heat the oven to 425°F. Place a lightweight 9-inch pie dish on a non-slip mat or damp folded towel. Fit one refrigerated crust into the dish, then set the pie dish on a rimmed baking sheet and leave it there through filling, baking, and resting.
   ♿ Adaptive Tip: Building the pie on the baking sheet gives you a wider, more stable surface to slide or support instead of carrying the pie dish alone.
2. Soften the Prepared Mirepoix
   In a lightweight saucepan over medium heat, melt the butter. Add the prepared mirepoix and cook, stirring occasionally with a long-handled spoon, for about 4 to 5 minutes until it begins to soften.
   ♿ Low-Fatigue Option: Use a back burner or the burner that gives you the safest comfortable reach, with the saucepan handle turned inward.
3. Make the Creamy Sauce
   Stir in the flour, salt, black pepper, and celery seed. Cook for about 1 minute. Gradually stir in the chicken broth and milk. Simmer, stirring often, for 4 to 6 minutes until the sauce is thick enough to coat the spoon.
   ♿ Adaptive Tip: Pre-measure the broth and milk into handled measuring cups before turning on the stove so you can pour with less reaching and multitasking.
4. Add Chicken & Peas
   Stir the rotisserie chicken and frozen peas into the sauce until evenly coated and warmed through. Turn off the heat.
   ♿ One-Handed Option: Rather than lifting the saucepan to pour, spoon or ladle the filling into the crust-lined pie dish while both vessels stay supported on the counter.
5. Add the Top Crust
   Unroll the second refrigerated crust over the filling. Press the edges together with a fork. Trim only if needed, then cut 4 small steam vents in the top with kitchen shears or a small knife.
   ♿ Adaptive Tip: A fork can seal the crust without finger-pinching or decorative crimping.
6. Bake, Rest & Serve
   Bake for 30 to 35 minutes, until the crust is deep golden and the filling is bubbling through the vents. Let the pie rest on the baking sheet for about 10 minutes before serving so the filling can set.
   ♿ Safety Tip: Keep the pie on the baking sheet when removing it from the oven. Once rested, serve with a wide pie server or sturdy spoon into lightweight plates or containers rather than carrying the hot pie around the kitchen.