Jean’s C uisines Chicken POT PIE

• ¼ c. butter

• 1 ½ c. mixed vegetables (canned-drained or frozen-thawed)

• 2 cans (12 oz.) of pre-cooked chicken (drained) or 2 ½ cups boiled chicken breast

• ½ tsp celery seed

• ¼ tsp cumin

• ¼ tsp dry mustard

• ½ tsp. minced garlic

• 1 ¼ c. chicken broth

• 2 tsp. dried thyme

• ¼ c. flour

• ¼ c. heavy cream

• salt and pepper to taste

• pre-made pie crusts (package of two)

• 1 egg

• optional: drizzle chicken gravy over the top

DIRECTIONS: Preheat the oven to 375 degrees. Spray pie dish with non-stick cooking or baking spray. Prepare pie crusts in the dish and set aside. Melt the butter in a large pot over medium-high heat, add the mixed vegetables, spices and broth. Stir them together, and then sprinkle the flour over the top until it’s combined. Add the chicken, let the combination cook and thicken. Add the heavy cream, and salt and pepper. If it becomes too thick, add a splash of water or chicken stock. Pour the filling into the prepared pie dish. Lay the other pie crust across the top of the pie, cutting slats on the surface. Brush with egg wash and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. Serve hot with your favorite biscuits.