Ingredients for Fast Lane Chicken Pot Pie
- 2 tablespoons butter
- Green Onions
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- 1 cup milk
- 1 teaspoon salt
- Dry Mustard
- 1/4 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 cups frozen mixed vegetables
- 2 cups cooked chicken, shredded
- 1 cup canned diced potatoes
- 2 (9 inch) unbaked pie crusts
- 1 egg, beaten
- 1 medium onion
- 1/2 teaspoon Dijon mustard
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How to Make Fast Lane Chicken Pot Pie
- Melt 2 tablespoons of butter in a large saucepan over medium heat.
- Add 1 medium onion, chopped, and cook, stirring occasionally, for 1 minute, or until softened.
- Sprinkle in 2 tablespoons of all-purpose flour.
- Cook, stirring constantly, for 1 minute, ensuring no browning occurs.
- Gradually whisk in 2 cups of chicken stock and 1 cup of milk.
- Bring the mixture to a boil.
- Reduce heat to low and simmer, stirring frequently, for 5 minutes, or until thickened.
- Stir in 1 teaspoon salt, 1/2 teaspoon Dijon mustard, 1/4 teaspoon black pepper, and 1 teaspoon dried thyme.
- Add 2 cups of frozen mixed vegetables, 2 cups of cooked chicken, shredded, and 1 cup of diced potatoes.
- Pour the filling into one 9-inch pie crust.
- Moisten the edge of the bottom crust with a little beaten egg.
- Carefully invert the second 9-inch pie crust on top.
- Remove the foil from the top crust if using a pre-made crust.
- Crimp the edges of the pie crust to seal completely.
- Brush the top crust with the remaining beaten egg.
- Cut several slits in the top crust to allow steam to escape.
- Bake in a preheated 400°F (200°C) oven for 30-35 minutes, or until the filling is bubbly and the crust is golden brown.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
16g
Fat
45g
Carbs
20g
