1/3 cup melted butter
1/3 cup AP flour
1 1/2 cups low sodium chicken broth
1 1/2 cups whole milk
2 teaspoons Adobo seasoning
2 tbsp butter
1 cup sweet onion, chopped
1 cup celery, cubed
4 cups white or dark chicken meat, pulled (I prefer dark meat so 4 large leg quarters, skin on)
2 cups frozen peas and carrots mix
1/3 cup fresh parsley, chopped
1 package refrigerated pie crusts
Bake chicken leg quarters in a rimmed baking sheet or large cast iron skillet at 425° ~15 min. until temp reaches 165° in thickest part of leg. Remove chicken and set aside to cool.
Prepare roux: Melt 1/3 cup butter in a large saucepan over medium heat. Add flour and cook, whisking constantly until smooth ~1 minute. Slowly add combined chicken broth and milk and cook, whisking constantly ~8 minutes until thickened to desired consistency. Remove from heat, stir in Adobo seasoning and set aside.
Prepare filling: Remove skin from chicken and set aside. Pull chicken off legs and thighs into rough pieces and place in bowl. Optional: finely mince chicken skins and add to meat or discard if you prefer.
Preheat oven to 400°. Melt 2 tbsp. butter in a large dutch oven over medium-high heat. Saute onion and celery ~10 minutes or until tender. Stir in chicken, peas/carrots, parsley, and roux and cook for 5 minutes then turn off heat.
Prepare Crust: Place 1 pie crust in a lightly oiled 10-inch pie pan, stretching the bottom of the crust outward slightly so the crust barely hangs over the sides. Prick the bottom with a fork and bake for 8 minutes. Carefully remove and spoon chicken mixture into the pie pan and top with remaining pie crust, sealing the sides together with the bottom crust with a fork.
Whisk egg well and brush top of entire pie crust. Cut 3 slits on top of pie. Bake at 400° for 30 to 45 min or until golden brown.