Chicken Pot Pie
Make a delicious chicken pot pie using expired but safe gravy chicken. Ensure all ingredients are cooked thoroughly to ensure food safety.
Ingredients
- 2 cups cooked chicken, shredded (expired but safe gravy chicken)
- 1 cup frozen mixed vegetables
- 1/2 cup onion, diced
- 1/2 cup celery, diced
- 1/2 cup mushrooms, sliced
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1/2 cup milk
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 sheets of refrigerated pie crust
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet, sauté the onion, celery, and mushrooms until tender.
Add the flour to the skillet and cook for 1-2 minutes, stirring constantly.
Slowly whisk in the chicken broth and milk, ensuring there are no lumps.
Add the frozen mixed vegetables, shredded chicken, dried thyme, salt, and pepper to the skillet. Cook until the mixture thickens.
Transfer the chicken mixture to a deep dish pie plate.
Place one sheet of refrigerated pie crust over the filling, trimming any excess. Use a fork to create steam vents on the crust.
Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
Allow the pot pie to cool for a few minutes before serving.