1poundcooked boneless chicken breastsOR use a Rotisserie chicken
1/4cupchopped yellow onion
1/2 teaspoongarlic powder
1teaspoonchicken bouillon granules (OR one chicken bouillon cube)
1 ½cupschicken broth
1 ½cupsfrozen veggies mix (carrots, peas, green beans and corn)
2(9-inch)pie crusts(I use Pillsbury's refrigerated pie crusts)
Preheat oven to 400 degrees F. Season the cooked chicken breasts with salt and pepper to taste. Chop chicken into bite size pieces. Set aside.
In a large saucepan, add butter, chopped onion and celery. Over medium-high heat, cook onion and celery in the butter until soft. Stir in flour, salt, pepper, dried thyme, garlic powder and chicken bouillon. Stir until all combined.
Slowly stir in chicken broth and milk. Bring mixture to a boil then reduce heat to medium-low heat. Let simmer until mixture thickens. Once thickened, add the chopped chicken and frozen veggies. (No need to thaw veggies first.) Gently stir to combine everything.
Place one pie crust in the bottom of a 9-inch deep dish pie plate. Pour the filling mixture over the bottom crust. Cover with top crust and seal the edges. Cut a couple slits in the top to let the heat escape while baking.
Bake 30 minutes or until pie crust is golden brown and filling is bubbling. (You may need to place a sheet of tin foil over the top during the last 10 minutes to prevent from browning too fast.)Remove pie from oven and let stand about 15 minutes before slicing and serving. Serve warm and enjoy!
*This recipe calls for pre-cooked chicken. I like to use a Rotisserie chicken OR I just bake chicken breasts in advance in a 375 degree F. oven for 35 minutes or until chicken is cooked thoroughly.