Ingredients:

4 tablespoons butter
1 medium onion, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1/3 cup All purpose flour
3/4 teaspoon salt
3/4 teaspoon black pepper
1 teaspoon poultry seasoning, plus a sprinkle more for pie crust
1/2 teaspoon cayenne powder
4 cups chicken stock
2 cups Half and Half
3 medium potatoes, peeled and chopped into 1/2 inch cubes
1 bag (10 ounces) of frozen mixed peas and carrots
1 store bought pie crust
2 cups of cooked chicken breast, chopped into 1/2 inch cubes
3/4 cup canned corn

Directions:

1. Melt butter in a 6 quart Dutch oven or large pot on medium heat. Add onion and celery, cook for 3 minutes. Add garlic, stirring frequently for 3 minutes. Stir in flour for 3 minutes until completely combined. Stir in salt, black pepper, poultry seasoning and cayenne powder.

2. Gradually add chicken stock and Half and Half, stirring frequently. Increase to medium high heat until mixture starts to bubble, stirring occasionally (be careful not to let mixture come to a boil). Reduce heat to simmer, add potatoes and peas/carrots. Cook for 30-40 minutes or until potatoes are fork tender.

3. While the Pot Pie mixture is cooking, preheat oven to 425 degrees F. Line a baking sheet with non-stick foil or parchment paper. Roll out the pie crust on a flat surface. Using a pizza cutter or knife, cut the pie crust into 8 equal pie/pizza shaped wedge pieces. Transfer to the prepared baking sheet and sprinkle each piece with a little poultry seasoning. Bake for 9-10 minutes, remove to a wire rack to cool.

4. When potatoes are fork tender, add chicken and corn, cook for 10 more minutes. Serve with pie crust wedges on the side, per serving.