1 cup half and half
1 cup chicken broth
3 tablespoon all purpose flour
2 cup shredded, roasted, skinless chicken breast
2 cup mixed frozen vegetables, thawed
2 tablespoon chopped fresh flat-leaf parsley
2 tablespoon chopped chives
1 teaspoon chopped fresh thyme
1 teaspoon lemon juice
1 teaspoon salt
1/2 teaspoon grated lemon zest
1/2 teaspoon freshly ground black pepper
1 (half of a 14.1 oz. pkg.) ready-to-use refrigerated pie crust
Heat oven to 425 degrees. In a medium saucepan, whisk together half-and-half, broth, and flour.
Bring to a boil, then reduce heat and simmer, stirring frequently, for about 4 minutes or until
mixture is thick.
Stir in chicken, vegetables, parsley, chives, thyme, lemon juice, lemon zest, salt, and pepper.
Cover and keep warm.
On a lightly floured surface, roll out pie crust into a circle 11 inches across. Cut evenly into 4
Divide pie filling among four 10-ounce ramekins. Drape crusts over tops and fold edges down
over rims. Cut an X into center of each pie to vent. Bake 25 minutes, until pastry is browned and
filling is bubbly. Cool 5 minutes before serving.
Makes 4 Servings
Boston Market Chicken Pot Pie