Shabbat Chicken Soup Recipe

Chicken pot pie is a classic comfort food that is loved by many. This recipe for Chicken Pot Pie Cracker Barrel style will surely satisfy your cravings. It is a delicious combination of tender chicken, vegetables, and a creamy sauce, all encased in a flaky crust. The prep time for this recipe is 20 minutes and the cook time is 40 minutes.

Ingredients:

• 2 cups cooked chicken, diced
• 1 cup frozen mixed vegetables
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 3/4 cups chicken broth
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1 package refrigerated pie crusts

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large skillet, melt the butter over medium heat. Add the diced onion, celery, and carrots. Cook until the vegetables are tender.
3. Sprinkle the flour over the cooked vegetables and stir well to combine. Cook for an additional minute.
4. Gradually add the chicken broth and milk to the skillet, stirring constantly. Continue cooking until the mixture thickens and comes to a boil.
5. Add the cooked chicken, frozen mixed vegetables, salt, black pepper, dried thyme, and dried sage to the skillet. Stir well to combine.
6. Remove the skillet from the heat and set aside.
7. Unroll one of the refrigerated pie crusts and press it into the bottom of a 9-inch pie dish.
8. Pour the chicken and vegetable mixture into the pie