Chicken Pot Pie

Ingredients

Pie Crust

See page for recipe

Filling

- 4-5 strips of bacon

- half a large onion chopped (sweet or yellow)

- 1-2 gloves garlic minced

- 4 carrots

• head of broccoli

-4 tablespoons peppered gravy mix

- 1 3/4 cups chicken broth

-1/2 cup milk or half and half

- 2 1/2 cups shredded chicken

- 1 teaspoon salt

- 1 teaspoon fresh thyme

- 1 teaspoon garlic powder

- 1 teaspoon garlic salt

- 1/2 teaspoon cayenne

- 1/2 teaspoon nutmeg

Directions

Directions

Preheat oven to 425. Follow directions for pie crust.

Slice carrots and steam. Cut up broccoli and steam. Set aside.

In a large saucepan, cook chopped bacon. Take bacon out once cooked and put in chopped onion. Cook 2-3 minutes. Add in minced garlic and cook 1 minute. Add in gravy packet and stir until combined.

Add chicken broth and milk and get it simmering. Mix until thickens. Add in seasonings.

Add in vegetables, chicken, and bacon.

Add any extra seasoning.

Bake bottom crust for 5-7 minutes. Add pie filling and bake for 35 minutes. Half way through, cover edges so they don't burn.

Notes

3 carrots if they are larger. 1 large clove of garlic is enough as well. You do not want it to be over powering