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Chicken Pot pie

Ingredients

2 tbsp butter
3 tbsp heavy cream
1 medium onion (chopped)
2 cups chicken broth
4 stalks celery (chopped)
4 cups shredded chicken
2 cloves minced garlic
1 cup frozen peas
½ tsp salt
1 tbsp chopped fresh dill
½ tsp pepper
1 store bought pie crust
2 tbsp flour
1 egg beaten

Lagniappe

Preheat oven to 400 degrees. Heat the butter in a 12 inch cast iron skillet
over medium heat. Add the carrots, celery and garlic and cook till the carrots
begin to soften. (About 6 minutes)

Reduce heat and stir in the flour, cook for 1 minute. Stir in the heavy cream
and the chicken broth. Using a whisk stir in the chicken, peas and dill until
well combined. Bring the mixture to a boil.

Cover the skillet mixture right in the skillet with the store bought pie dough,
or transfer the mixture to a pre made pie shell. Brush with the egg mixture,
cut some vents in the pastry covering and bake till the crust is browned.
(About 35 minutes)

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