Mac Mom usually likes to make things from scratch and meals can take hours to make. However, we don’t always have time for that but have a craving for a special meal. This dish gives us all of the warmth of chicken pot pie without all of the work.
Ingredients:
2 cups cooked, diced chicken
2 tablespoons butter
2 tablespoons flour
2 cups chicken broth
16 oz. bag frozen vegetables
Refrigerated pie crust
Directions:
1. Melt the butter in a pan.
2. Add the flour and whisk constantly for 5 minutes, it will look like a thick glue.
3. Slowly add the chicken broth continuing to whisk constantly until it is all incorporated and there are no lumps. The slower you add the broth, the easier it will be to avoid lumps.
4. Heat until bubbly and thick.
5. Add the frozen vegetables. Cook 6 minutes stirring occasionally until the vegetables are thawed.
6. Add in diced chicken.
Note: you can stop here and put this in the fridge if you want to cook the rest later. We did this part and then went to Mac Kid’s practice before we finished.
7. Follow directions on pie crust; filling with chicken mixture. Bake as directed or at 425F for 40 minutes.
8. Let cool slightly and enjoy.
