Chicken Pot Pie

Source: Tami Richardson

1 cup cooked chopped chicken

2 cups frozen peas and carrots

2 cups frozen southern style diced potatoes

1 tsp. thyme

3 Tbsp. butter

3 Tbsp. flour

3 cups chicken stock

prepared pie crust or puff pastry

Preheat oven to 425°. Place chicken, frozen vegetable, and potatoes in a deep dish pie pan, or casserole dish. Melt butter in a shallow pan, add flour. Stir and cook 1 minute. Add chicken stock, whisk until thickened. Pour sauce over chicken and vegetables. Place pie crust or puff pastry, brush with egg wash or milk. Bake at 425° for 30 min.

*I usually make this from leftover chicken when we have Crockpot Roast Chicken for Sunday dinner. I use homemade chicken stock, made in the crockpot from the chicken also.