favorite ingredient friday ~ chicken pot pie

Chicken Pot Pie

2 Pie Crusts (your own or purchased), unbaked
2 T. Butter
2 T. Flour
½ tsp. salt
¼ tsp. thyme (I used mrs. dash herb and garlic & rosemary too)
¼ tsp. pepper
1 c. chicken broth
¼ c. milk (I used heavy cream)
2 cups chicken, cooked and cubed
1 ½ cups vegetables (I used fresh potatoes and baby carrots, frozen peas)
Dash of minced onion

Preheat oven to 425. Line pie plate with one crust. Melt butter in a large skillet over low heat and stir in flour, salt, thyme, and pepper. Cook until smooth and bubbly. Remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly for one minute. Stir in chicken and veggies. Pout into pie crust. Top with the second pie crust. Seal edges, cut fancy slits for airing. Bake on cookie sheet 30-40 minutes or until crust is golden brown. There was enough filling for two pies to I used phyllo dough, I have a pan for really big muffins, I layed out and buttered the phyllo, cut it in half (about six layers) and then layed it in the muffin tin, put a big spoon of the filling and twisted the top. These were so wonderful!!! Matt liked the regular pie version best, but I thought the phyllo made it more special! and they were pretty too!