Chicken Pot Pie

Instructions

1. 1

   Heat the oven to 400°F. Pull the meat from the rotisserie chicken and shred about 3 cups.

2. 2

   Melt the butter in a large oven-safe skillet over medium heat and cook the diced onion 4 minutes until soft.

3. 3

   Sprinkle in the flour and stir 1 minute, then slowly whisk in the broth and milk. Simmer 3 minutes until thick and creamy.

4. 4

   Stir in the chicken, frozen vegetables, thyme, salt, and pepper. Take the skillet off the heat.

5. 5

   Lay the pie crust over the filling, tuck in the edges, and cut 4 small slits in the top.

6. 6

   Bake 20-25 minutes until the crust is golden and the filling bubbles. Let it rest 5 minutes before scooping.