Word Count: 189
| Total time: 45 minutes |
| Prep time: 20 minutes |
| Cook time: 25 minutes |
Ingredients
| Ingredient |
Quantity |
| Refrigerated Pie Crusts |
2 |
| Cooked Chicken (diced) |
4 cups |
| Whipping Cream |
1 1/2 cups |
| All Purpose Flour |
2 tbsp |
| Paprika |
1 1/2 tsp (1/2 tbsp) |
| Salt |
1/2 tsp |
| Black Pepper |
1/2 tsp |
| Unsalted Butter |
1 tbsp |
| Frozen peas/carrots |
1 16 oz bag |
| Chicken Broth |
3/4 cup |
Steps
- Preheat oven to 450ºF.
- Lightly oil/grease a casserole dish.
- Put one pie crust in the casserole dish and bake per instructions, 15 minutes at 450ºF .
- In a saucepan over low heat, whisk together the cream, flour, paprika, salt, and pepper until thickened, 8 minutes .
- In a large skillet on medium-low heat, melt butter and saute frozen veggies until heated but still firm, 6 minutes .
- Add cooked chicken to skillet and stir to combine until chicken is heated, 2 minutes.
- Whisk in broth to sauce and pour mixture over chicken in the skillet, then stir to combine.
- Put mixture in casserole dish and cover with second pie crust.
- Bake at 400ºF for 20-25 minutes.