Deb's Pantry

Here's an easy recipe for chicken pot pie. We ate it for lunch and dinner today- it's easy and yummy!
https://docs.google.com/document/d/1OJ0lyqu3mQwC5JULoDM36K4mLZbaA7w6Xe1l21Y3Fc8/edit?usp=sharing
Chicken Pot Pie
6 servings

2 pie crust (I use the Wholly Gluten Free frozen crusts from Sprouts or Natural Grocer)
1 cup chicken or beef bone broth
4 cups vegetables (I use a frozen mix of broccoli, carrots and cauliflower)
1 Tbs dried chopped onion
3 cloves garlic
¼ tsp red pepper flakes
¼ tsp dried thyme
½ tsp lemon juice or vinegar
½ tsp italian seasoning
¾ tsp salt
Cooked chicken (I use 1 can of Kirkland chicken- 12.5 oz)

Cooking Instructions
Preheat the oven to 350 degrees.
Bake 1 pie crust for 10 mins and keep the other unbaked crust on the counter for 15 mins.
Cook vegetables until tender in a saucepan on the stove with broth and spices.
Add cooked chicken to the veggie mix.
Put chicken, veggie and broth mixture in the baked crust.
Place the unbaked crust on top.
Bake pot pie on 425 degrees for 20-30 minutes until the crust is golden brown.
Cut into pieces and enjoy!

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