Chicken Pot Pie

Ingredients

• 2 cups Chicken breast, cooked and shredded
• 1.5 cups Frozen mixed vegetables (peas, carrots, corn)
• 1/3 cup Butter
• 1 medium Onion, diced
• 2 cloves Garlic, minced
• 1/3 cup All-purpose flour
• 1.5 cups Chicken broth
• 1 cup Milk
• 1 teaspoon Dried thyme
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 2 Pie crusts (store-bought or homemade)

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large skillet, melt the butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute until fragrant.
4. Sprinkle in the flour, stirring constantly for about 2 minutes to create a roux.
5. Gradually whisk in the chicken broth and milk, ensuring there are no lumps. Continue to cook until the mixture thickens, about 5-7 minutes.
6. Stir in the shredded chicken, frozen vegetables, thyme, salt, and pepper. Mix well and remove from heat.
7. Place one pie crust in a 9-inch pie dish. Pour the chicken mixture into the crust, spreading it evenly.
8. Cover with the second pie crust, sealing the edges. Cut slits in the top crust to allow steam to escape.
9. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown. Let it cool for a few minutes before serving.

Nutrition