Chicken Pot Pie

Ingredients

• 2 refrigerated pie crusts
• 3 cups cooked chicken, shredded
• 1 1/2 cups frozen peas and carrots
• 1 onion, diced
• 1/3 cup butter
• 1/3 cup flour
• 1 3/4 cups chicken broth
• 3/4 cup milk
• 1 tsp thyme
• 1 egg for wash
• Salt and pepper

Method

1. Heat oven to 400°F. Sauté onion in butter 5 minutes, then stir in flour for 1 minute.
2. Whisk in broth and milk and simmer until thick. Add thyme, chicken, vegetables and seasoning.
3. Line a 9-inch pie plate with one crust, add filling and cover with the second crust. Crimp, vent and brush with egg.
4. Bake 30 to 35 minutes until golden. Rest 10 minutes.