CHICKEN POT PIE CASSEROLE

INGREDIENTS

• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 carrots peeled and diced
• 2 celery ribs diced
• 1 sweet yellow onion peeled and minced
• 2 cloves pressed or minced garlic
• 3 cups rotisserie chicken meat cubed
• 4 ounces button mushrooms cleaned & diced
• 1 cup frozen peas thawed
• ¼ cup all-purpose flour
• 2 cups chicken stock or broth low sodium or unsalted
• ¼ cup white wine semi-dry or Chardonnay
• 1 cup heavy cream or half ‘n half
• ½ teaspoon kosher salt or to taste
• 1 teaspoon freshly ground black pepper
• ½ teaspoon dried thyme
• ¼ teaspoon ground sweet basil
• 1 pie crust store bought or homemade
• 1 egg beaten slightly with 1 teaspoon water

INSTRUCTIONS

1. Preheat oven to 375 degrees F.
2. Allow piecrust to warm at room temperature,15-20 minutes, before rolling out.
3. Spray a 2-quart casserole dish with non-stick cooking spray.
4. Heat butter and oil over medium-high heat until it shimmers.
5. Add diced carrots and celery and cook for 3 minutes.
6. Add minced onions and cook until onion is translucent.
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