Flavorful And Comforting Chicken Pot Pie - cooking recipe

Ingredients

2 pie crusts, from the grocer's freezer
2 cups cooked chicken, chopped
1/2 red bell pepper, diced
1 yellow onion, diced
3 celery ribs, diced
1 garlic clove, minced
2 carrots, diced
1 potato, peeled and diced
1 cup frozen peas
2 yellow squash, diced
1/2 bunch parsley, chopped
1 -2 teaspoon emeril's creole seasoning (or more to taste)
1 cup dry white wine
1/2 cup flour
1/2 cup butter
1 cup chicken broth
1 cup half-and-half cream
salt and pepper

Preparation

Heat a large frying pan and add 2-3 TBS of the butter. In a large bowl, toss the bell pepper, onion, celery, garlic, carrots, and potato with Emeril's Creole Seasoning then toss them into the hot butter and saute for 10 minutes.
Add the remaining vegetables, stirring occasionally for 5 minutes.
Preheat the oven to 400 degrees.
Add the wine and the parsley and let all the liquid evaporate on low heat.
Remove the vegetables and set aside.
Usine the same pan, over med. heat Add the remaining butter and when that is melted whisk in the flour, stirring constantly until all is incorporated.
Slowly add the chicken broth, continue to stir, and then add the cream. This mixture will get thick and creamy.
Salt and pepper to taste.
Add the chicken and sauteed vegetables, stir well and remove from the heat.
Spray or butter a casserole dish large enough for the pie, sprinkle with a little flour, and lay the bottom crust, add the chicken mixture, and cover with the top crust.
Pinch the edges all around to seal and cut some slits on top to use as steam escape vents.
Bake for approximately one hour, or until the crust is deep golden.