LaMama's Roasted Chicken Pot Pie

1. Chicken & Veg Filling - Chicken Pot Pie

Preheat your oven to 375°F (190°C). Season the chicken breasts with salt, black pepper, and Herbs de Provence. Roast the chicken in the preheated oven for about 20-25 minutes, or until cooked through and juices run clear. Let the chicken rest for a few minutes, then shred or dice into bite-sized pieces. Set aside. In a large skillet, melt the unsalted butter over medium heat. Add diced onion and celery to the skillet. Sauté until softened, about 5 minutes. Stir in the diced potato and frozen peas/carrots, cooking for another 5 minutes. Sprinkle the flour over the vegetables, stirring to coat and cook for 1 minute. Gradually add chicken base and water, stirring constantly to avoid lumps. Cook until the mixture starts to thicken. Stir in the heavy cream, garlic powder, and Italian parsley. Add the shredded or diced chicken. Mix well to combine. Season with salt and celery salt to taste. Let the mixture simmer until thickened, about 5 minutes. Remove from heat.

2. Assemble the Pot Pie

Roll out the pie crust sheets to fit your baking dish. Place one sheet into the dish, pressing gently into the corners. Pour the chicken and vegetable filling into the pie crust. Cover with the second sheet of pie crust, sealing the edges by crimping with a fork. Cut a few slits in the top crust to allow steam to escape. Brush the top crust with a light coating of egg wash (optional) for a golden finish.

3. Bake

Preheat the oven to 375°F (190°C) if not already heated. Bake the pot pie for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.