Our New Favorite Chicken Pot Pie

This chicken pot pie was created one night when the pantry was close to bare. I had some leftover chicken, frozen mixed veggies and basic pantry ingredients but not much else. We now have this several times per month all year round.

• Ready In: 20 mins
• Serves: 6-8

Ingredients

• 2 -3  chicken breasts, cubed (I try to make ahead or use leftovers!)
• 2  cups  frozen mixed vegetables

• For the roux (sauce)

• 2  tablespoons cornstarch
• 2  cups milk
• 3  tablespoons butter
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon black pepper

• For the crust

• 1 3⁄4 cups plain flour
• 1  teaspoon salt
• 1⁄2 cup  oil
• 3  teaspoons water

Directions

1. Preheat oven to 400°F.
2. Rub the bottom and sides of a 9x13 baker with butter. Cook and cube chicken if necessary. Layer chicken in the bottom of baking dish.
3. Cook veggies about five minutes in the microwave in a microwave dish with only a splash of water. Layer on top of chicken.
4. Combine corn starch and milk and stir until smooth.
5. Add butter, salt and pepper. Stirring constantly, bring to a boil. Boil one minute until thickened. Pour over chicken and vegetables.
6. Combine flour, salt, oil and water in a large mixing bowl. Roll out between 2 sheets of wax paper. Place crust on top of the roux and cut slits or decorate top crust as desired. Bake for 20-25 minutes until crust is golden brown.