Deep Dish Chicken Pot Pie

Ingredients

• 0.3 cup butter 
• 2.5 cups meat from a rotisserie chicken diced cooked
• 1 tablespoon herb-ox® chicken bouillon granules divided flavored
• 0.3 cup flour all-purpose
• 2 tablespoons parsley fresh chopped
• 10 ounce vegetables mixed frozen thawed
• 0.1 teaspoon ground pepper black
• 0.8 cup milk 
• 0.5 cup onion chopped
• 2 ounce pimento diced
• 15 ounce pie crusts refrigerated
• 0.3 teaspoon thyme leaves dried
• 2 cups water 

Equipment

• sauce pan
• oven

Directions

1. Heat oven to 400 degrees F.
2. Place one pastry into a 10-inch deep pie plate. In large saucepan, cook onion in butter until tender. Stir in flour, bouillon, thyme and pepper.
3. Add water and milk all at once. Cook and stir until thickened and bubbly. Stir in mixed vegetables, chicken, pimento and parsley.
4. Pour mixture into a 10-inch deep pie plate.
5. Place top crust over chicken mixture. Flute edges of pastry and cut slits in the top to allow the steam to escape.
6. Bake for 25-30 minutes or until pastry is golden brown and filling is hot.