Okay so I posted earlier tht we are moving Meatless Mondays to Wednesday. Monday night football needs meat and comfort food. So tonight we had chicken pot pie. It came out great and I am definitely making this more often. Aiden had to slices of pie himself!
2 chicken breasts cooked and cubed
2 russet potatoes peeled and diced
1 1/4 c frozen peas and carrots
6 tbsp butter
6 tbsp all purpose flour
2 c low sodium chicken broth
Kosher salt and fresh ground pepper
2 tsp thyme
1 1/2 c milk ( I used 2%)
Marie callendars deep dish frozen pie crust. Or whatever your favorite brand may be.
Preheat oven to 400. Open pie shells and place one on cookie sheet take the other out of metal tin and let thaw on cookie sheet.
Spray a nonstick pan with oil spray and cook chicken. Take off heat and cool. Cut into cubes should equal roughly 2-21/2 cups.
Peel and dice potaotes and cook in microwave. Next cook peas and carrots in microwave for about 1-2 minutes. Add to potatoes and mix season with salt and pepper. Add chicken and stir.
In a large saucepan melt butter. Add flour, whisking after each tablespoon. Next slowly add broth whisking the entire time until all is incorporated. Approximately 5 minutes. Season with salt and pepper, I used 1/2 tsp salt and 1 tsp pepper. Add dried thyme and stir. Slowly add milk whisking until smooth. Cook another few minutes. During this time add chicken mixture to pie shell. Then fill with sauce. Depending on pie shell depth, you may have extra. No worries use the sauce to make scalloped potaotes later in the week;)
Top with the thawed pie shell and seal edges. Bake for 15-20 minutes. Pull out and wrap the edges in foul so as not to burn. Put back into oven until golden brown about another 15-20 minutes.
Serve this hearty dish while still piping hot. And enjoy!