Chicken Pot Pie

Creamy chicken and vegetables under a flaky golden crust.

Serves: 6  |  Total time: 1 hour

Ingredients

• 2 cups cooked chicken, diced
• 2 cups frozen mixed vegetables
• 1/3 cup butter
• 1/3 cup flour
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 1 teaspoon dried thyme
• 2 refrigerated pie crusts
• Salt and pepper

Instructions

1. Heat the oven to 425°F and fit one crust into a pie dish.
2. Melt the butter, stir in the flour and cook 1 minute.
3. Whisk in the broth and milk and cook until thick, then add thyme, salt and pepper.
4. Stir in the chicken and vegetables and pour into the crust.
5. Top with the second crust, cut vents and bake 30 to 35 minutes until golden and bubbling.

Pin Tip

Rest the pie 10 minutes before slicing so the filling sets.

Food Safety

Cook chicken to an internal temperature of 165°F, measured with a thermometer in the thickest part without touching bone. Wash hands, boards and utensils after handling raw chicken.