Ingredients
-
1 (2 count) package Pillsbury ready made pie dough (1 package contains 2 roll-out crusts)
-
1/3 cup butter
-
1 medium yellow onion, diced
-
1/3 cup flour
-
2 cups organic chicken broth
-
1/2 cup heavy whipping cream (to reduce fat you can use reduced fat milk like 2%)
-
2 1/2 cups chicken breasts, shredded (I use 1 whole rotisserie chicken meat it is more flavorful)
-
1 1/2 cups frozen mixed vegetables, thawed (I used soup mix veggies)
-
15 ounces diced potatoes (canned)
-
8 ounces sliced mushrooms (canned)
-
1 teaspoon parsley
-
1 teaspoon thyme or 1 teaspoon tarragon
-
1/4 teaspoon salt
-
1/4 teaspoon pepper
-
1/3 cup frozen peas and carrot
Instructions
- Preheat oven to 425. Thaw veggies, bring crusts to room temperature.
- Melt butter in large saucepan on medium heat. Add onion and saute until translucent, about 2 minutes. Add flour and stir to incorporate, this is your roux. Gradually stir in broth and milk. Bring to a simmer. Cook until thick and bubbly.
- Add veggies, herbs and chicken. Stir to incorporate. Add salt and pepper to taste.
- Place one pie crust in bottom of pie plate.
- Pour in contents from saucepan.
- Top with second pie crust, sealing around edges and flute. Cut several slits in top of crust to vent.
- Bake 20 minutes, then cover crust edge with foil to prevent burning. Continue to cook for 20 more minutes until crust is golden brown.
- Let stand 5 minutes before serving.