Quick & Easy Chicken Pot Pie

Chicken pot pie is quite simply one of my favorite comfort food meals and was something I enjoyed as a child when my Mom made it. This is a great recipe for a weeknight – super quick and simple.

Ingredients:

• 1 package of ready to roll piecrust (2 crusts total)
• 2 cups of chicken broth
• 1/3 cup flour
• 1 1/2 cups 2% milk
• 3-4 cups of shredded cooked chicken
• 1 package (12 oz.) of frozen mixed vegetables
• 1 tablespoon minced onion
• 1 tablespoon Italian seasoning
• 1 teaspoon McCormick garlic/onion/black pepper/sea salt seasoning
• 1/2 teaspoon garlic powder
• Cracked black pepper
• 1 beaten egg

Step One: Preheat your oven to 450 degrees.

Step Two: Coat the bottom of a 9×13 pan with nonstick cooking spray.

Step Three: In a small bowl combine your spices – minced onion, Italian seasoning, McCormick seasoning and garlic powder plus a dash of cracked black pepper.

Step Four: In the bottom of your greased 9×13 pan spread the frozen mixed vegetables and then top with the shredded cooked chicken.

Step Five: Combine chicken broth and flour in a saucepan and bring to a boil, whisk to combine until slightly thickened. Add milk and simmer for ~3 minutes, whisk again. Add spice mixture, whisk to combine.

Step Six: Pour the broth/milk mixture over the vegetables and chicken in your 9×13 pan.

Step Seven: Top with pie crusts – these will overlap. Crimp the edges of the pie crust and brush with the beaten egg. Cut several slits in the pie crust for venting.

Step Eight: Place the chicken pot pie in the oven @ 450 degrees for 15 minutes. Reduce the heat to 350 degrees and bake for an additional 25-30 minutes until the crust is golden brown and the pot pie is bubbling.

Step Nine: Allow to cool and enjoy!