Ingredients
2 boneless, skinless chicken breasts
1 tsp butter
1 small can chicken broth
1/4 cup heavy whipping cream
1 can cream of chicken soup
1 tbsp parsley
1 pack Pilsbury pie crust, softened
2 cans mixed vegetables (or your own combination of fresh veggies)
1 tsp salt
1 pinch thyme
1 pinch turmeric
Flour to desired thickness
Preparation
Boil or bake chicken breasts. Let cool for 20 minutes and then shred. Heat oven to 425. In a large pot, melt butter. Set to medium high heat. Add vegetables, chicken, chicken broth, heavy whipping cream, cream of chicken soup, parsley, salt, thyme, turmeric. Stir together. Heat at medium high for 3 minutes then turn down to low heat and simmer 3 more minutes. Sprinkle flour over top and let soak into mix as much as possible, then stir in. Add more flour to desired thickness. Roll out pie crust into a casserole dish or round dish and pour hot filling into bottom crust. Roll top crust over the pie and cut three slits. Bake for 25-30 minutes or until golden brown.
