*In a large pot on medium heat, add butter and olive oil. Once the butter is melted add the onion, salt and pepper. Caramelize the onions slightly then add garlic. Cook until fragrant for about 1 minute.
*Next add celery, carrots, green beans, and par-cooked potatoes. Cook for about 7-8 minutes. Add thyme, oregano, or any other herbs you like and stir into the vegetables.
*Next add flour and incorporate into the vegetables. Add cream of celery, milk, and chicken stock. Mix and bring to a gentle simmer for about 7 minutes to cook out the flour then add the pulled chicken to the pot.
*Season to taste with salt and pepper and continue to cook until the pot pie filling is thickened.
*In a deep pie dish add the bottom pie crust and stretch to just fit over the lip of the pie dish (you can use a rolling pin if needed). Fill 90-95% if the way up with the chicken pot pie filling. Cover the top with the other pie crust and crimp the bottom and top pie crusts together with a fork around the edges. Poke 4 holes in the center of the pie with a knife to allow steam to escape.
*Bake in the oven set to 425 degrees Fahrenheit for about 40 minutes.
(NOTE: to prevent the pie edges from burning, take a thin piece of foil and cover the edge of the pie for the first 25 minutes of baking. Then remove and continue to bake until the pie is cooked.)
*Allow the chicken pot pie to cool for about 20 minutes then slice and serve. Optionally garnish with fresh parsley.
Enjoy!
