CHICKEN POT PIE RECIPE

A favorite of the Newman family, this Chicken Pot Pie is a crowdpleaser. Use Edley’s smoked and pulled chicken and it’s an easy family meal.

INGREDIENTS

Chicken:

• 1 LB (2 1/2 cups) of smoked chicken from Edley’s.

Vegetables:

• 1 bag (2 cups) of frozen corn, carrots, peas, and green beans.

• Thaw vegetables before prepping.

Gravy:

• 1 3/4 cups chicken broth

• 1/3 cup butter

• 1/3 cup chopped onion

• 1/2 cup milk

• 1/3 cupFlour

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

Pie Crust:

• Refrigerated pie crusts (1 or 2)

INSTRUCTIONS

1. Preheat the oven to 425 degrees.

2. (OPTIONAL if you have 2 pie crusts) Press pie crust into the base of a 9” pie plate.

3. In a medium saucepan, melt butter over medium heat. Add chopped onion and cook until tender stirring often.

4. Stir in milk and chicken broth.

5. Slowly add flour and whisk in to prevent clumping. Whisk in salt and pepper allowing mixture to thicken and start to bubble.

6. Stir in Edley’s smoked chicken and mixed vegetables and remove from heat.

7. Pour mixture into pie pan.

8. Top with pie crust and seal the sides. Cut a few slits in the top of the pie.

9. Bake for 20 minutes uncovered. Cover edges with aluminum foil to prevent burning and bake for an additional 15-20 minutes. (Keep an eye on your pie through out baking. The crust tends to burn easily.)

10. Let stand for about 5 minutes before serving.

11. Optional: Top with fresh rosemary.