Rustic Chicken Pot Pie is filled with chicken, vegetables, and so much nostalgia. This hearty meal is one that everyone loves, and you'll love how easy it is to make!
Preheat the oven to 350
Place bottom pie crust in the pan and bake for 7 mins, remove and set aside.
Heat olive oil in Dutch oven on medium high heat.
Add onions, scallions, celery and cook until translucent.
Add in the diced chicken, flour, and, dry herbs and seasonings and cook for 2-3 mins.
Add water and cream and bring to a boil. Add frozen veggies
The filling will begin to thicken as the temperature rises, be sure to constantly stir to avoid burning.
Cook the filling 10-15 mins or until very thick and pour into the prepared pie dish.
Place the second pie crust on top and cut slits in it to vent the top.
Use a fork to crimp the edges.
Brush an egg wash (1 egg + 1 tsp water) over the entire pie crust and bake for 30-35 mins or until golden brown.