A weeknight meal that could not be easier, more comforting and satisfying! Mix up this filling in no time by using a rotisserie chicken (or hey even leftover Thanksgiving turkey!) and top with premade pie crust. Sheet pan meals make life easier, and I am a fan of that! 

Ingredients:

• 3 stalks celery, diced
• 1 handful baby carrots, diced
• 1 yellow onion, diced
• 5 tablespoons butter
• ¼ cup flour
• 2 cups chicken broth
• 1 chicken bouillon cube
• ¼ cup white wine
• 1 cup heavy cream
• 1 teaspoon kosher salt
• 1 rotisserie chicken, cut up
• Refrigerated pie crust

Directions

Melt butter in Dutch oven and add diced veggies.  Sauté.  Add chicken.  Sprinkle flour evenly over and stir.  Cook a few minutes stirring gently.  Pour in broth, stirring constantly.  Stir in bouillon and wine.  Pour in cream.  Stir.  Cook over low heat for 4 minutes.  The mixture will thicken.  Season with salt and pepper.  Pour into greased jelly roll pan.  Cut pie crust into strips and crisscross over the top.  Bake until crust is golden.

(Ashley Madden Rowton is a wife, mom and published cookbook author who lives in Minden, La.)