Cooking Directions

• -In a large pot over medium high heat, melt butter.
• -Add onions and cook just until soft and translucent, about 3 minutes. Add in flour, stir and cook for about 30 seconds.
• -Slowly add in chicken broth while stirring to prevent lumps. Then add in milk, seasoned salt, black pepper, garlic powder and thyme leaf. Stir to combine and bring to a boil.
• -Once boiling and thickened, turn off heat and add in chicken, cooked potato and frozen peas and carrots. Gently stir to combine.
• -Pour into 9" cake plate lined with a pastry pie crust, top with second pie crust and crimp edges.
• -Make an egg wash with 1 large egg mixed with 1 tsp water and with a pastry brush, brush top of pot pie.
• -Bake in a preheated 375*F oven for 45-60 minutes or until golden brown.
• -Remove from oven and let rest 10 minutes before serving.
• -Serves 6-8. Enjoy!

Ingredients

• approx. 3 cups of shredded cooked chicken
• 1 medium russet potato, cubed and cooked
• 1 stick (8 Tbsp) butter
• 1/2 medium yellow onion, chopped
• 1/2 cup all purpose (plain) flour
• 2 cups (or a 15 oz. can) chicken broth/stock
• 1 cup whole milk
• 1 tsp seasoned sale**
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/2 tsp dried thyme leaf
• 1 1/2 cups frozen peas and carrots
• 2 pie crusts (top and bottom)
• 1 large egg