Ingredients:
2 cups chicken broth
2 pounds boneless, skinless chicken breasts
1 1/2 cups half and half
3 tablespoons unsalted butter
1 tablespoon chopped parsley
1/2 teaspoon dried thyme
1 medium onion, chopped
1 cup chopped celery
1/3 cup all-purpose flour
1 1/2 cups frozen mixed vegetables, thawed
2 medium potatoes, cooked and cubed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pie crusts (for double crust pie)
1 egg, lightly beaten
Directions:
In a large saucepan, combine the chicken broth, chicken breasts, salt, and pepper. Bring to a boil, then reduce the heat and simmer for about 30 minutes or until the chicken is no longer pink and the juices run clear.
Remove the chicken from the broth and let it cool. Cut into 1/2 inch pieces.
Skim off the fat from the broth and measure 1 cup. Add canned broth, if needed, to make 1 cup. Stir in 1 1/2 cups half and half.
In a large skillet, melt butter over medium heat. Add onions and celery and sauté for about 3 minutes.
Add flour, thyme, and parsley, stirring to combine. Gradually add the broth mixture and stir until smooth. Cook until thickened and bubbly.
Add vegetables and chicken to the skillet, stirring to combine. Remove from heat.
Preheat oven to 400°F. Roll out one pie crust and place it in a 9-inch pie dish.
Pour the chicken mixture into the crust. Cover with the second pie crust, pinching the edges to seal. Cut slits in the top to vent steam.
Brush the top with beaten egg. Use the leftover pie crust scraps to make a decorative design on top.
Bake for 30 minutes or until the crust is golden brown and the filling is bubbly. Let cool for 10 minutes before serving.
Prep Time: 30 minutes | Cooking Time: 1 hour | Total Time: 1 hour 30 minutes
Kcal: 490 kcal | Servings: 8 servings
