Jack-o’-lantern Chicken Pot Pie

Preheat oven to 375° F.
Line a half-sheet pan with parchment paper. Set aside.
In a large skillet over medium-heat, heat the oil and butter. Add the onions, carrots, celery and fresh rosemary.
Stir occasionally and cook until softened, about 4 to 5 minutes.
Sprinkle the flour over the cooked vegetables and stir to combine. Cook about 1 minute, stirring continuously.
Gradually add the chicken broth and heavy cream.
Stir frequently until mixture begins to thicken.
Remove from heat and add the frozen vegetables and shredded chicken.
Season with salt and black pepper. (Add more chicken stock if needed)
Assembling the chicken pot pie:
On a lightly floured work surface, roll out the pie crust into a circle.
Place in the bottom of a cast iron skillet or into a glass pie plate.
Spoon the chicken pot pie ingredients into your prepared pie shell.
On a lightly floured work surface, roll out the top pie crust and carefully slice a jack-o’-lantern shape in the dough and place over the pot pie. Gently roll under the edges and press down. If not making a jack-o’-lantern shape, cut several vents into the top of the pot pie with a sharp knife.
Using a pastry brush, brush the pot pie with the egg wash.
Place the cast iron skillet or pie plate on the prepared half-sheet pan.
Bake in the preheated oven for 30 to 35 minutes or until the crust is golden and the filling is bubbling.
Allow to cool 10 to 15 minutes before serving.

“Serve this spooky pot pie before a night of trick-or-treating or as a warm fall dinner any night of the week.” – Chef Rose