Chicken Pot Pie*

Ingredients:

•   2 Pie Crust
•   4 boneless skinless chicken breasts (or 3 cups of shredded cooked chicken)
•   1/2 cup butter, plus more for baking disk
•   salt
•   black pepper
•   2 large carrots, peeled and diced
•   1 medium onion, chopped
•   3 cloves garlic, minced
•   3/4 cup all-purpose flour
•   3 cups low-sodium chicken broth
•   1/4 heavy cream
•   1 cup green beans
•   2 Tbsp freshly chopped parsley
•   2 tsp freshly chopped thyme leaves
•   egg wash

Directions:

1. Cook Chicken in the crock pot with chicken broth, salt and pepper for about 4 hours on high. When finished cooking shred the chicken and use the juice's in the filling. *(Alternate in Oven: Preheat oven to 400 degrees. Grease a large baking dish with butter and grease one side of a large piece of parchment with butter. Season chicken all over with salt and pepper then place in baking dish. Place buttered side of parchment paper over chicken, so that chicken is completely covered. Bake until chicken in cooked through, 30 to 40 minutes. Let reset 10 minutes before cutting into cubes.)
2. In a large pot over medium heat, melt butter. Add onions, carrots and green beans and cook until vegetables are beginning to soften, about 10 minutes. Stir in garlic, then stir in flour and cook until the flour mixture is golden and beginning to bubble. Gradually whisk in chicken broth. Bring mixture to a boil and cook until thickened, about 5 minutes. Stir in heavy cream, shredded chicken, parsley and thyme. Season mixture with salt and pepper. 
3. Place one pie crust in dish then add filling then top with the second crust. Trim and crimp edges, then use a paring knife to create slits on top. Brush with egg wash and sprinkle with sea salt.
4. Bake pie at 375 degrees until crust is golden, about 45 minutes. Let cook for at LEAST 15 minutes before serving (if you don't let it cool it will fall apart).

Delish Chicken Pot Pie Recipe