1/2 Roasted Chicken from Costco or any supermarket
3 Stalks Celery, chop in small dices
3 Carrots, chop in small dices
1 small Onion, chop in small dices
1 Big Potato, peeled and chop in small dices
2 cloves Garlic, minced
1 8oz Cream Cheese (regular or less-fat), cut into pieces
3 Cup Whole Milk
4 Tablespoon Flour
2 Tablespoon Italian Seasoning
2 Tablespoon Dry Parsley
2 Tablespoon Olive Oil
2 teaspoons each Salt and Pepper
1 pkg store-bought pie crust or puff pastry, thawed (I like the puff pastry better)
1 egg, beaten
1. Cut the chicken meat (dark and white) in small pieces.
2. Cook celery, carrot, and potato dices in boiling water for 5 minutes. Drain afterward!
3. Add olive oil in a pot. Turn the heat to high. Saute onion and garlic for 3 minutes. And then, add celery, carrot, and potato into the pot.
4. Add flour into the vegetable and stir until well combined.
5. Add dry herbs, milk and cream cheese. Stir until cream cheese is melted and sauce is thicken.
6. Season with salt and pepper. Taste and see if there needs more salt.
7. Add shredded chicken and combine well. Turn off the heat.
8. Put the mixture into a casserole dish for family serving or small ramekins for individual serving.
9. Brush egg around the edges and the sides of the casserole dish. Put pie crust over the dish and light press the crust to the edges and sides of the dish. And then, cut away excess dough.
10. Preheat the over to 375F.
11. Brush egg all over the pie crust before baking. And then, make several small slits in the top to allow steam to escape.
12. Bake pie for 20-30 minutes or until pie crust turns golden brown. Serve Hot!
Tips:
1. You can put use any vegetable in the mixture, like mushroom, corn, broccoli, etc. You can also use frozen vegetable.
2. I use cooked rice instead of potato last time. It turned out so good!
3. You can use 1 cup of heavy cream in stead of cream cheese.
