Recipe Instructions:
Chicken Pot Pie Ingredients:
• 2 sheets of ready-made pie crust
• 2 cups cooked chicken, diced
• 1 cup frozen mixed vegetables (carrots, peas, corn)
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1 3/4 cups chicken broth
• 2/3 cup milk
Side Salad Ingredients:
• Mixed greens
• Cherry tomatoes, halved
• Cucumber, sliced
• Red onion, thinly sliced
• Balsamic vinaigrette or dressing of choice
Instructions:
Chicken Pot Pie:
1. Preheat oven to 200°C (400°F).
2. In a large saucepan, melt butter over medium heat.
3. Stir in flour, salt, pepper, garlic powder, onion powder, and dried thyme until well combined and smooth.
4. Gradually stir in chicken broth and milk, cooking and stirring until mixture boils and thickens.
5. Stir in cooked chicken and mixed vegetables. Remove from heat.
6. Line the bottom of a pie dish with one sheet of pie crust.
7. Pour chicken mixture into the pie crust-lined dish.
8. Top with the second sheet of pie crust, sealing the edges and cutting slits in the top crust to allow steam to escape.
9. Bake in the preheated oven for 30-35 minutes, or until crust is golden brown and filling is bubbly.
10. Let stand for 5 minutes before serving.
Side Salad:
1. In a large bowl, toss together mixed greens, cherry tomatoes, cucumber, and red onion.
2. Drizzle with balsamic vinaigrette or dressing of choice, tossing to coat evenly.
To Serve:
• Serve slices of chicken pot pie hot, accompanied by a side salad dressed with balsamic vinaigrette.
