Chicken Pot Pie

Ingredients

• 2 cups cubed cooked chicken (a rotisserie chicken is perfect for this!)

• 1/3 cup butter

• 1/3 cup flour

• 3 garlic cloves, minced

• 1/2 tsp salt

• 1/4 tsp pepper

• 1/2 large russet potato

• 1 cup frozen mixed vegetables

• 1 1/2 cups water

• 2/3 cup milk

• 2 tsp chicken bouillon

• 2 refrigerated ready-made pie crusts

Instructions

1. Preheat your oven to 375 degrees Fahrenheit.

2. Fill a small pot with enough water to cover the potato. Cut up the potato into 1/2 inch cubes. When the water is boiling, add the potatoes to the pot and cook until a fork can easily go through them.

3. In a large saucepan, melt the butter. Add the minced garlic and flour and cook for one minute. Slowly whisk in the water, followed by the milk. Make sure to add each liquid slowly while mixing so that the mixture stays thick.

4. Bring the mixture to a boil, stirring constantly, then reduce the heat down to a simmer and add in the frozen vegetables. When the vegetables are heated through, turn off the heat and add the chicken and potatoes. Mix together.

5. Line your pie dish with a pie crust on the bottom. Pour the chicken mixture into the dish. Then place the second pie crust on top. Trim, seal, and flute the edges. Cut slits int the middle of the pastry.

6. Place the chicken pot pie into the preheated oven and bake for 30-35 minutes or until the crust is golden brown and the inside is hot and bubbly. Enjoy!