Easy Chicken Pot Pie


Filling:

1/4 cup butter
1 onion, finely chopped (or 2 T. dried minced onion)
1 clove garlic, minced (or 1/4 t. garlic powder)
1/2 cup flour (I use whole wheat)
2 cups chicken broth (or use 1 T. chicken bouillon & 2 cups water)
2 cups milk
2-3 cups chopped, cooked chicken
2-3 cups frozen vegetables (corn, peas, green beans, carrots, etc.)
1/2 t. sea salt
1/4 t. pepper

Melt the butter in a large pan.  Add the onion and garlic and saute until the onions are tender and fragrant.

Stir in the flour, until it is absorbed by the butter.

Gradually add in the chicken broth and milk.  Cook and stir until the mixture boils.  Boil for a full minute.

Stir in the chicken, vegetables, and salt and pepper to taste.  Cook and stir for a few more minutes to thoroughly heat the chicken and to blend the flavors.

Pour the filling into a greased 9×13 baking dish.

Crust:

1 1/2 cups flour (I use whole wheat)
2 1/4 t. baking powder
3/4 t. sea salt
1 1/2 cups milk
1/2 cup butter, melted

Mix all ingredients in a medium-sized bowl.

Pour over filling in pan, spreading out to edges to completely cover filling.

Bake for 1 hour at 350 degrees.

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