Chicken Potpies

CHICKEN POT PIES

Ingredients:

1 onion, diced

Avocado oil

24 oz frozen mixed vegetables (ie: carrots, peas, corn, green beans)

1 cup flour

4 Cups chicken broth

2 cups whole milk

1/2 tsp dried parsley flakes

1/4 tsp dried rosemary, crushed

1/4 tsp rubbed sage

1/4 tsp pepper

2.5 pounds rotisserie chicken breast, diced

3 refrigerated pillsbury pie crust, room temp (six shells)

Sauté diced onion in avocado oil. Add 24 oz frozen mixed vegetables. Sprinkle flour on as vegetables are warming and mix thoroughly. Add chicken broth and milk. Stir in Parsley, rosemary, sage and pepper. Add diced chicken mix until heated through. Place one pie shell in the bottom of 8” pie dish x 3. Fill to top with chicken mixture. Add second pie shell to cover chicken mixture. Seal edges, cut in holes to allow air to escape. At this point, you can wrap two of the pies in tinfoil and freeze for 3 months. Bake remaining pie at 375 for 20-30 minutes. 

To use frozen pot pie: remove from the freezer 30 minutes before baking. Cover edges of crusts loosely with foil, place on a baking sheet. Bake at 375 fro 30 minutes. Remove foil, bake 20 minutes loner or until golden brown and bubbly.