Chicken Pot Pie Express

Pot pies are one of my favourite comfort foods and this one is not only very tasty, but it’s a cinch to put together as well. Since these are not one of Ken’s favourites, I don’t get to make this often without that infamous frown he gives me. However, once he’s started eating he has little problem finishing it off usually with a word about how good it was.
I find that the filling makes a wee bit more then you can get into one pie so don’t be alarmed if you find you have a bit left over. Just freeze it and use it next time.

50 min | 10 min prep

SERVES 4

• 2 tablespoons butter
• 4 green onions, chopped
• 2 tablespoons all-purpose flour
• 1 cup chicken stock
• 1/2 cup milk
• 3/4 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon pepper
• 1/4 teaspoon dried thyme
• 2 cups frozen mixed vegetables
• 1 1/2 cups cooked chicken, chopped
• 1 cup canned whole potatoes, quartered
• 2 frozen 9-inch deep dish pie shells
• 1 egg, lightly beaten

1. In large saucepan, melt butter over medium heat; cook onions, stirring occasionally, for 1 minute or until softened. Sprinkle with flour; cook, stirring, for 1 minute; without browning. Gradually whisk in stock and milk; bring to boil.
2. Reduce heat and cook, stirring, for 5 minutes or until thickened. Stir in salt, mustard, pepper and thyme. Add frozen vegetables, chicken and potatoes. Pour filling into 1 of the pie shells.
3. Moisten edge with some of the egg; invert remaining pie shell over top and remove foil plate. Flute edges to seal. Brush top with egg; cut steam vents in top. Bake in 400 degree oven for about 30 minutes or until filling is bubbly and crust is golden.

Source: Canadian Living’s Best One-Dish Meals