Facebook is a great resource for talking food with friends and family. Fortunately, I have a good network of fellow home cooks. One such friend is Deb Tighe who kept talking about a chicken pot pie she was making over and over again. She was in a bit of a food rut, but thank god because if it wasn’t for her rut and Facebook status posts about it I would’ve never made this delicious pot pie.

Most pot pies I have had are a bit over done in the ingredients department, they are often over flavored. Other recipes are a bit too simple and well bland. This recipe has a very nice balance of flavor letting you enjoy every ingredient.

I did make a few minor tweaks to Deb’s original recipe (my changes are in the recipe here.) I added a small amount of Thyme and Oregano and also pre-boiled the potatoes so they would be fully cooked.

Enjoy and thanks again to Deb for an excellent recipe!

Deb’s Chicken Pot Pie

Serves 8 (2 pies)

1 10 oz. package frozen mixed vegetables
1/3 c. butter
1/3 c. flour
1/3 c. chopped onions
1 potato, peeled and diced into small cubes
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp dried Thyme
1/4 tsp dried Oregano
1 3/4 c. chicken broth
2/3 c. milk
3 c. chicken breasts, cooked and shredded
2 pie crusts (9 in.)

Boil potatoes in hot water for about 8 minutes to soften. In a large skillet, melt butter and add onions, potato, flour, salt, thyme, oregano and pepper. Stir and cook until bubbly, remove from heat. Stir in chicken broth and milk. Stir constantly and heat to boiling. Boil one minute while stirring. Stir in veggies and shredded chicken.

Prepare bottom pie crust and pour chicken mixture into crust. Add top crust and crimp edges or pie. Prick top of crust. Bake at 425 degrees for about 45 minutes. Cool 5 to 10 minutes before serving. Chicken pot pies can also be frozen before baking for use later. When ready to use, thaw in refrigerator and bake as directed above.