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Deep Dish Chicken Pot Pie

Source of Recipe

Allrecipes


Recipe Introduction

VERY GOOD!! I added freshcooked cut green beans from our garden and freshly sauted onion. You can throw anything you like in this pie. I also used all the breast meat from a roasted chicken I got at the store. Easy and so good

List of Ingredients






This chicken pot pie is a breeze to make using frozen
mixed vegetables and a ready-made pie crust. It is also a
great way to use leftover chicken. Prep Time: approx. 20
Minutes. Ready in: approx. 50 Minutes. Makes 6 to 8 servings.
1 (15 ounce) package
refrigerated pie crusts
1 (10 ounce) package frozen
mixed vegetables, thawed
1/2 cup chopped onion
1/4 cup butter or margarine
1/3 cup all-purpose flour
1 tablespoon HERB-OX®
Chicken Flavored Bouillon
Granules, divided
1/4 teaspoon dried thyme leaves
1/8 teaspoon ground black pepper
2 cups water
3/4 cup milk
2 1/2 cups diced cooked chicken
1 (2 ounce) jar diced pimento
2 tablespoons chopped fresh parsley














Recipe


Directions
1 Heat oven to 400 degrees F. Place one pastry into a
10-inch deep pie plate. In large saucepan, cook onion in
butter until tender. Stir in flour, bouillon, thyme and
pepper. Add water and milk all at once. Cook and stir until
thickened and bubbly. Stir in mixed vegetables, chicken,
pimento and parsley. Pour mixture into a 10-inch deep pie
plate. Place top crust over chicken mixture. Flute edges of
pastry and cut slits in the top to allow the steam to escape.
Bake for 25-30 minutes or until pastry is golden brown
and filling is hot.