My parents are taking off for the airport and I thought this was the perfect goodbye meal. This chicken pot pie is amazingly easy and you probably have all the ingredients in your freezer!
Start with Evoo, chopped garlic, and diced onions in a large sauté pan. I added a mirapeux mixture and fresh mushrooms I had as well. Sauté until soft then add around 3 spoonfuls of flour until the flour dissolves and is mixed in with other ingredients (Wondra works great as well). Add any frozen veggies you like. I used a green bean, carrot, and pea mixture and added frozen corn as well. Stir and sprinkle with garlic salt and pepper or any seasonings you like until cooked through.
Add around 1/2-3/4 of a carton of chicken broth and let simmer until it starts to thicken. A rotisserie chicken works great in this or any type of shredded chicken breast you like. Add chicken and continue simmering. (This mixture is great on rice or as a low carb lunch so make extra!) My favorite pie crusts are Trader Joes so just fill a pie dish with the filling and lay store bought pie dough on top. You can layer the bottom as well but this keeps the meal a little lighter. Bake at 425 for 30 minutes or until crust has a nice golden brown color. So easy and delicious!
