Chicken in Every Pot Pie

Ingredients

• 1 9-inch deep-dish unbaked pie crust
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1/2 cup onion, diced
• 2 cups cooked chicken, diced
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup frozen mixed vegetables
• 1/2 cup chicken broth
• 1/4 cup all-purpose flour
• 3/4 cup heavy cream

Directions

1. Preheat oven to 375°F. Place pie crust in a 9-inch pie plate.
2. In a large skillet over medium heat, melt butter. Add garlic and onions, and sauté until tender, about 4 minutes. Add chicken, parsley, thyme, rosemary, salt, and pepper. Sauté for 2 minutes, then add frozen vegetables and cook for an additional 3 minutes.
3. In a small bowl, whisk together chicken broth and flour. Add to skillet and stir until mixture thickens, about 1 minute. Add heavy cream and stir until combined, about 1 minute. Pour mixture into prepared pie crust.
4. Bake for 35 minutes, or until crust is golden brown and filling is bubbly. Let cool for 10 minutes before serving.

Interesting Facts

• The name “Chicken Pot Pie” is believed to have originated in England during the 19th century.
• The combination of chicken, vegetables, and a creamy sauce is a classic combination that dates all the way back to ancient Rome.
• Adding herbs and spices to your Chicken Pot Pie is a great way to add flavor and make this dish even more delicious!