Angela's Amazing Chicken Pot Pie

Ingredients

• 1/2 cup butter
• 1/2 cup all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 2 cups chicken broth
• 1/2 cup half-and-half
• 2 cups cooked, shredded chicken
• 2 cups frozen mixed vegetables (corn, peas, carrots, etc.)
• 1 package refrigerated pie crusts (2 crusts)

Directions

1. Preheat oven to 375 degrees F.
2. In a large saucepan, melt butter over medium heat.
3. Whisk in flour, salt, pepper, garlic powder, onion powder, and thyme. Continue whisking until mixture is thick and bubbly.
4. Slowly whisk in chicken broth and half-and-half. Increase heat to medium-high and bring mixture to a boil, whisking constantly.
5. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
6. Stir in chicken and vegetables. Remove from heat.
7. Roll out one pie crust and place in a 9-inch pie dish. Pour filling into pie dish.
8. Roll out remaining pie crust and place over filling. Crimp edges to seal.
9. Bake for 30 minutes, or until crust is golden brown.
10. Let cool for 10 minutes before serving.

Interesting Facts

• The first chicken pot pie recipe was published in 1747 in England.
• The most popular filling for chicken pot pie is a combination of chicken, potatoes, carrots, and peas.
• Chicken pot pie is a classic comfort food in the United States.