Topless Chicken Pot Pie

Ingredients

• 1 deep-dish frozen pie crust
• 2 leeks, white part only, washed and sliced
• 1/4 C. unsalted butter
• 1/4 C. all purpose flour
• dash black pepper
• 1 C. chicken stock, low-sodium
• 16 ounces chicken breast, cooked and diced
• 1 10-oz bag frozen mixed vegetables
• 1/2 t. dried thyme

Directions

1. Preheat oven to 350º F.

2. Place large saucepan over medium heat, then add the butter. When butter is melted, add sliced leeks and saute for 1-2 minutes

3. Add flour and cook, stirring constantly for 1 minute.

4. Slowly add the stock and bring to a boil, then reduce to a simmer until mixture thickens.

5. Add thyme, vegetables, and chicken; stir to combine

6. Prick the bottom of the pie crust with a fork and place on a sheet pan; fill with the chicken mixture and bake 30 minutes

7. Cool 4-5 minutes before serving.

Email to a friend | Print this recipe | Back