Rotisserie Chicken Pot Pie

1: Add carrots, celery, and onion in the pan.

2: Sauté with garlic powder, onion powder, salt, and pepper to taste.

3: Cook veggies until translucent, add garlic and sauté until fragrant.

4: Add 4 tbsp of flour and cook for 1-2 minutes.

5: Add 2 cups of water and chicken bouillon SLOWLY (stir and add about 1/4 cup at a time).

6: Add shredded rotisserie chicken into the pot with peas and optional stem of rosemary and thyme with extra seasonings.

7: Simmer for about 1-2 minutes and taste to adjust seasonings before adding to pie.

8: On a buttered pan, place down pie crust and add all contents to the pie crust, then top with another pie crust.

9: Brush pie crust with egg wash (1 egg mixed together).

10: Make 4-6 slits in the top of the crust and bake.

11: Preheat oven to 400°F.

12: Bake pie for 30-40 minutes or until golden brown.