Categories: Dinner

Ingredients

• 1 box plus one cup of chicken broth
• 1 chicken bullion cube
• 1 peeled and chopped potato
• 1 diced onion
• 1/4 cup fresh chopped parsley
• 1 1/2 sticks of butter
• 1 Rotisserie chicken deboned and cubed
• 3/4 cup of flour
• 1 cup heavy cream
• 1 bag of frozen mixed veggie
• 2 frozen pie crust
• 2 eggs beaten
• Salt and pepper to taste

Directions

1. Melt butter in deep pan

2. Add diced onion and cook until translucent

3. Season with salt and pepper

4. Once the onion is translucent add the flour to the pan

5. Heat chicken stock in a pot and add the chicken bullion cube to it

6. Add chicken stock to the onion and flour mix

7. Place chopped potato in a different pot with boiling water and cook until almost done

8. Add heavy cream to the chicken stock

9. Add frozen veggies to the chicken stock

10. Once the potato is almost cooked through, add it to the chicken stock

11. Add chicken and parsley to the chicken stock

12. Cook mixture on medium-low heat for about 5 mins or until it reaches desired thickness

13. Carefully pour mixture into a pie crust

14. Pull the second pie crust out of its pan and place on top of filled pie crust

15. Pinch the edges together with a fork

16. Brush the top with the beaten egg and cut a slit in the top of the crust

17. Bake at 325 degrees for about 50 mins or until golden

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