cottage on bunker hill
CRUST – 1 PACKAGE REFRIGERATED PIE CRUST FILLING – 5 TBSP BUTTER – 5 TBSP FLOUR – 1 SMALL CHOPPED ONION – 1 ½ CUPS CHICKEN BROTH – ⅔ CUP MILK – ½ TEASPOON SALT – ½ TEASPOON PEPPER – ¼ TEASPOON THYME – 3 CUPS SHREDDED CHICKEN – 2 CUPS FROZEN PEAS & CARROTS
You wll need 3 cups of cooked, chopped chicken. To save time you can use meat from a rotisserie chicken.
In a medium saucepan on medium heat, melt 5 tablespoons of butter. Add 1 small chopped onion.
When the onion is soft add 5 tablespoons of flour, ½ teaspoon salt, ½ tsp. pepper, and ¼ tsp of thyme. Whisk until it is all well combined and the mixture starts to thicken.
Once the mixture is thick, add the shredded chicken and frozen veggies and stir together.
Line a 9-inch pie plate with one of the crusts, spoon in your filling.
Add the top crust. Pinch to seal crust and cut an X to vent. Place on a cookie sheet Bake at 400° for 30 minutes (until crust is golden brown)
Let rest for 10 minutes before slicing (the filling will run out).
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