Ingredients:

  • 2 cups cooked, shredded chicken
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1/3 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 1 cup chicken broth
  • 1 cup milk
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 packages Pillsbury refrigerated pie crusts

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. In a saucepan over medium heat, melt the butter.
  3. Whisk in the flour, stirring until smooth and bubbly (about 2 minutes).
  4. Gradually add the chicken broth and milk, stirring consistently; cook until thickened.
  5. Stir in cooked chicken, frozen vegetables, thyme, salt, and pepper.
  6. Roll out one Pillsbury pie crust and place it in the pie dish.
  7. Pour the chicken filling into the crust.
  8. Roll out the second crust and place it over the filling; seal the edges by crimping.
  9. Cut slits in the top crust for steam to escape.
  10. Place the pie in the preheated oven, baking for 30 minutes or until the crust is golden brown.
  11. Allow the pot pie to cool for about 10 minutes before slicing and serving.