Chicken Pot Pie

Ingredients: – 2 pie crusts (store-bought or homemade) – 2 cups cooked chicken, diced or shredded – 1 cup frozen mixed vegetables (carrots, peas, corn) – 1 medium onion, chopped – 2 cloves garlic, minced

– 1/4 cup butter – 1/3 cup all-purpose flour – 2 cups chicken broth – 1/2 cup milk – Salt and pepper to taste – 1 teaspoon dried thyme – 1 teaspoon dried parsley

Instructions: 1. Preheat your oven to 375°F (190°C). 2. In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and cook until softened, about 3-4 minutes.

1. Stir in the flour and cook for another 1-2 minutes until the mixture is lightly golden brown. 2. Gradually whisk in the chicken broth and milk, stirring constantly to avoid lumps. Cook until the mixture thickens, about 5-7 minutes.

Add the cooked chicken, frozen mixed vegetables, dried thyme, dried parsley, salt, and pepper to the skillet. Stir well to combine, then remove from heat.

1. Line a pie dish with one of the pie crusts. Pour the chicken mixture into the pie crust. 2. Cover the filling with the second pie crust, sealing the edges by pressing them together with a fork. Cut slits in the top crust to allow steam to escape.

1. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. 2. Allow the chicken pot pie to cool for a few minutes before serving. Enjoy your comforting meal!