Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, michelle's easy chicken pot pie. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Michelle's Easy Chicken Pot Pie is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Michelle's Easy Chicken Pot Pie is something which I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook michelle's easy chicken pot pie using 14 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Michelle's Easy Chicken Pot Pie:

1. Make ready 1 lb canned chicken, drained
2. Prepare 1 egg white, divided
3. Prepare 2 (9 inch) unbaked pie crusts (deep dish preferred)
4. Get 1/3 c butter
5. Make ready 1/3 c chopped onion
6. Prepare 1/2 c sliced celery
7. Take 1/3 c flour
8. Make ready Dash salt (if not using salted butter)
9. Get 1/4 tsp black pepper
10. Get 1/4 tsp celery seed
11. Get 3 1/2 c water
12. Prepare 3 1/2 tsp chicken bouillon
13. Make ready 1 1/3 c milk
14. Get 1/4 tsp poultry seasoning

Instructions to make Michelle's Easy Chicken Pot Pie:

1. Preheat the oven to 375 degrees.
2. Stir 1 egg white.
3. Brush the bottom crust with 1/2 egg white mixture and bake for 5 minutes.
4. In a saucepan over medium heat, cook onions and celery in butter until soft. Stir in flour, salt, pepper, and celery seed. Slowly stir in water, bouillon, and milk with a whisk. Add 1/4 tsp poultry seasoning.
5. Simmer over medium-low heat until thick, about 15 mins, stirring frequently with a whisk. To taste, add some garlic powder, salt, minced onion, and a little more bouillon if desired (but don't go overboard).
6. Simmer another 5 mins. Remember the sauce will thicken in the oven.
7. Spoon about about 2 cups of the sauce into a bowl to reserve as a gravy topping.
8. Add chicken and simmer altogether for a few mins.
9. Place the chicken mixture in bottom pie crust. Cover with top crust, seal edges, and cut away excess dough, if any. Make several small slits in the top to allow steam to escape.
10. Bake in the preheated oven for 20 minutes. Lightly brush top with remaining egg white to give it a more golden color. Cook another 5-15 mins.
11. Cool and serve with reserved gravy if desired.
12. Ready to serve and ENJOY!

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