Approximately 5-6 cups of shredded or diced chicken, cooked (I used leftover roaster chicken)
2 bags of frozen mixed vegetables
3 cups chicken broth
6 cups cups water (2 cups reserved)
4 tsp. thyme
2 tsp. salt
3 tsp. pepper
2 tbsp. onion or onion powder
½ cup flour
4 frozen pie crusts (not deep dish!)
4 individual refrigerated pie crusts

Mix shredded chicken, mixed vegetables, chicken broth, 4 cups of water, thyme, salt, and pepper in a large pan over high heat. Bring to a boil. Turn heat to medium-low.

Mix 2 cups water with ½ cup flour, then pour into chicken mixture. Cook for about 10 minutes or until thickened. Pour into frozen pie crusts, top with a refrigerated pie crusts. Make slits in the top for steam.

Bake at 425°F for 35-45 minutes.

Let stand 15 minutes before serving.

TO FREEZE: Place unbaked pies in Ziploc bags, remove air with a straw and freeze up to 1 year.

Submitted by: Leah L.