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HOMESTYLE CHICKEN POT PIE

Active Time : 30 minutes
Total Time : 1 1/4 hours
Serves : 6 servings
INGREDIENTS
  • 1/4 cup organic butter
  • 1 tablespoon chopped garlic
  • 1/4 cup unbleached all-purpose flour
  • 2 cups organic low sodium chicken broth
  • 1 teaspoon organic dried thyme leaves
  • 1/2 cup organic half & half
  • 1 16 ounce package frozen organic mixed vegetables
  • 3 cups chopped cooked chicken
  • - pie crust dough for 2 crusts
DIRECTIONS

In large saucepan, melt butter over medium heat; add garlic and cook 1 minute. Whisk in flour; cook, whisking 1 minute. Whisk in chicken broth and thyme; bring to a boil, whisking constantly. Boil 1 minute; whisk in half & half.

Remove from heat. Add vegetables and chicken to sauce; salt and pepper to taste. Toss to coat; set aside.

Roll half the dough out to fit a 9-inch deep dish pie plate. Fill with chicken filling. Roll remaining dough to cover pie plate; crimp edges together. Place on a baking sheet.

Bake in a preheated 425°F oven 40-45 minutes or until bubbly and golden brown. Let stand 10 minutes before serving.