Chicken Pot Pie

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Ingredients:

3 celery stalks

1 (12 oz) bag of frozen peas and carrots

1 large yellow onion

½ stick butter (4 Tbsp.)

3 cups cooked chicken

¼ cup all-purpose flour

2 cups low-sodium chicken broth

1 chicken bouillon cube

1 cup heavy cream

1 tsp. ground thyme

1 tsp. salt (or to taste)

Black pepper (to taste)

2 pie crusts (Feel free to make your own, but I use store-bought crusts to save on time.)

 

Directions:

1. Preheat oven to 400 degrees Fahrenheit.

2. Finely dice vegetables (celery, onion).

3. Melt the butter in a large pot or Dutch oven over medium heat.  Add in the diced vegetables, peas and carrots.  Sauté a few minutes until translucent.

4. Add in the chicken, stir.

5. Sprinkle in flour and stir until well combined.  Cook for a couple of minutes.

6. Pour in the chicken broth, stirring constantly.

7. Stir in the bouillon cube.

8. Pour in the cream and stir.  Allow the mixture to cook over low heat for 4 – 5 minutes.  Taste to adjust seasonings.

9. Roll out pie crust and lay inside your pie pan.  Press lightly so that the crust conforms to the pan.

10. Pour the chicken mixture into your pie pan.

11. Roll out second crust and lay on top chicken mixture.  Tuck underneath bottom crust and press lightly to seal.  (You can flute your crust if you want to get fancy!)

12. Gently cut 4 small slits in the top of your crust.

13. Bake for 30 minutes, or until the crust is golden brown and filling is bubbly.

14. Cool for 10 minutes before serving.

 

  (*Assemble pie, cover tightly, and freeze until ready to bake!  This is a great freezer meal.)