CLASSIC CHICKEN POTPIE FOR DINNER

Ingredients

• 3 cups frozen mixed vegetables (about 16 ounces), thawed
• 2-1/4 cups cubed cooked chicken
• 1 cup frozen pearl onions, thawed
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 3/4 teaspoon dried thyme
• 1 can (14-1/2 ounces) chicken broth
• 2 teaspoons chicken bouillon granules
• Pastry for single-crust pie (9 inches)

Directions

1. Preheat oven to 450°. In a greased deep 2-1/2-qt. baking dish, combine first four ingredients.
2. In a small saucepan, melt butter over medium heat. Stir in flour and thyme until blended; gradually whisk in broth and bouillon. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Pour over vegetable mixture.
3. Roll pastry dough to fit top of dish; place over filling. Trim and flute edge. Cut slits in top.
4. Bake until golden brown and filling is heated through, 18-20 minutes. Let stand 5 minutes before serving.

Recipe source: tasteofhome