Chicken Potpie
3 cups frozen mixed vegetables (about 16 ounces), thawed
2-1/4 cups cubed cooked chicken
1 cup frozen pearl onions, thawed
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/4 cup butter
1/4 cup all-purpose flour
3/4 teaspoon dried thyme
1 can (14-1/2 ounces) chicken broth
2 teaspoons chicken bouillon granules
Single-crust pie pastry (9 inches)
Preheat oven to 450°. In a greased deep 2-1/2-qt. baking dish, combine first four ingredients. In a small saucepan, melt butter over medium heat. Stir in flour and thyme until blended; gradually whisk in broth and bouillon. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Pour over vegetable mixture.
Roll pastry dough to fit top of dish; place over filling. Trim and flute edge. Cut slits in top. Bake until golden brown and filling is heated through, 18-20 minutes. Let stand 5 minutes before serving. Makes 8 servings.
Single-crust pie pastry (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
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