Fast-lane Chicken Pot Pie

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 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

Recipe

• 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.